Instructions

• Beat the butter and sugar until light and fluffy. Add the egg and yolk one at a time, beating well after each addition. With the mixer on low, slowly add the vanilla and almond extracts; mix until combined. Scrape down the sides and bottom of the bowl.
• In a separate bowl, sift together the flour, salt, and baking powder. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until just combined. Place a large piece of plastic wrap on the counter and turn out the dough onto it. Gently pull the sides of the plastic up and over the dough and flatten it into a disc. Wrap dough securely. Chill for 1 hour.
• Preheat the oven to 325°F, and line two baking sheets with parchment. Roll out half the dough to 1/4-inch thick and cut out cookies. Place them on a baking sheet lined with parchment paper. Re-roll the scraps and cut out more cookies. Then repeat with the other half of the dough. Bake the cookies for approximately 13 minutes, until they just barely start to turn golden on the edges and the center doesn’t look moist. Remove from the oven and cool completely before decorating.
• Makes 24-30 cookies, depending on the size of your cookie cutters.
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• Royal Icing
• • 2 egg whites, room temperature
• • 10 1/2 ounces confectioners sugar
• • 1/2 teaspoon vanilla extract
• • 1/4 teaspoon Fiori di Sicilia (or same amount vanilla)
• In the bowl of a stand mixer with the whisk attachment, beat egg whites on medium-low speed until frothy, about 1 minute.
• With the mixer on low speed, slowly add in confectioners sugar and vanilla. Once fully incorporated, increase speed to medium-high and beat until stiff shiny peaks form.
• To color the icing, divide icing among small bowls (the number of bowls equals the number of colors), and dye with food coloring if desired. Transfer to piping bags and decorate cookies. (Note: cover the bowls when not using, as icing will dry out quickly.)