Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups unsalted butter (3 sticks)
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 cups cake flour
  • 1 cup unsalted butter
  • 4-5 cups powdered sugar
  • milk
  • 1 teaspoon vanilla
  • 8 cups powdered sugar
  • 1 teaspoon almond emulsion* or almond extract
  • 1 teaspoon meringue powder**

Instruction

  • Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
  • Roll to about 1/4 inch thick and form (cut) cookies and bake at 350 for 10 minutes.
  • Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
  • Top the cookies with either frosting or glaze.
  • Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.
  • Frosting: Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.
  • Glaze: Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
  • Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
  • Place cookies on rack or cookie sheet until glaze sets.