Instructions
Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: In a large mixing bowl, beat the butter and sugar until light and fluffy.
Step 3: Add the egg, vanilla extract, almond extract, and milk and mix until combined.
Step 4: Gradually add the dry ingredients and mix until a soft dough forms.
Step 5: Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper.
Step 7: Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
Step 8: Cut out cookie shapes using oval or decorative cookie cutters.
Step 9: Place the cookies on the prepared baking sheets and bake for 8 to 10 minutes until the edges are lightly golden.
Step 10: Allow the cookies to cool completely before decorating.
Step 11: To make the royal icing, beat powdered sugar, meringue powder, vanilla extract, and warm water until smooth and glossy.
Step 12: Divide the icing into bowls and tint with gel food coloring.
Step 13: Flood the cookies with white icing and allow them to dry completely.
Step 14: Pipe floral and leaf designs onto the cookies using colored icing and decorating tips.
Step 15: Let the decorated cookies dry fully before serving or packaging.
Storage and Reheating Tips
Store decorated cookies in an airtight container at room temperature for up to 1 week.
Layer cookies between sheets of parchment paper to protect the icing decorations.
Cookies can also be frozen in airtight containers for up to 2 months. Thaw at room temperature before serving.
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