Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (softened)
  • 1 cup sugar
  • 1 egg
  • 1 1/2 teaspoon almond or vanilla extract or a mix of both
  • 3 cups ap flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 oz 3/4 cup warm water
  • 5 Tablespoons Meringue Powder
  • 1 teaspoon cream of tartar
  • 2 1/4 pounds powdered sugar

Instruction

  • Cream the butter and sugar until light and fluffy. Add in the eggs and the extract and beat to incorporate. In a separate bowl sift together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until combined.
  • Divide the dough into 2 portions and roll to 3/8" thick in between 2 sheets of parchment paper and chill in the fridge for 2 hours.
  • Remove the dough and cut your desired shape. Place the formed cookies back in the fridge for 10-15 minutes. Take the scraps and re roll them to 3/8" in the parchment paper and re chill before cutting out again.
  • Preheat oven to 350 30 minutes before baking the cookies. Bake your cookies on an ungreased cookie sheet (resist the urge to add parchment. These don't make a mess, but the parchment can cause spreading) for 8-12 minutes depending on the thickness of your cookie. (Mine were done in 9.5 minutes)
  • Cool on cookie sheet for 2 minutes before removing to a cooling rack.
  • Cool completely before icing.