Instructions
Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Step 3: Add the egg, vanilla extract, and almond extract, mixing until fully combined.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 5: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Step 8: Use flower-shaped cookie cutters to cut out the cookies and place them onto the prepared baking sheets.
Step 9: Bake for 8–10 minutes until the edges are lightly golden.
Step 10: Allow the cookies to cool completely before decorating.
Step 11: For the royal icing, beat the powdered sugar, meringue powder, and warm water until thick and glossy.
Step 12: Tint the icing with pink gel food coloring.
Step 13: Outline and flood each cookie with pink icing, then allow the base layer to dry slightly.
Step 14: Pipe additional floral details and petal lines on top of the cookies using thicker icing.
Step 15: Add gold sugar pearls to the centers of the flowers before the icing fully sets.
Step 16: Let the cookies dry completely at room temperature for several hours 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 carefully with parchment paper to protect the icing decorations.
Undecorated cookies can be frozen for up to 2 months.
These cookies are best served at room temperature and do not require reheating.
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