For the Cookies
- 1 Cup Butter unsalted, softened
- 1 Cup Sugar
- 1 Egg large
- 1/2 Teaspoon Vanilla
- 3/4 Teaspoon Almond extract
- 3 Cups Flour
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1-2 Tablespoons Cream optional
For the Icing
- 3 Cups Powdered Sugar
- 4 Tablespoons Milk
- 2 Tablespoons Light Corn Syrup
- 1/2 Teaspoon Vanilla Extract
- Food coloring of choice
Mix the softened (not melted) butter with the sugar for 1 1/2 minutes until light and fluffy.
Add the vanilla, almond and egg and beat again.
Add dry ingredients and mix until combined. Dough is soft and crumbly, but should ball up as you grab it and press it to form the ball. Wrap tightly in saran wrap to rest in the fridge for 10 minutes. If it needs to rest longer you will need to let it sit on the counter to soften from the chill of the fridge.
Roll to 1/2 -inch thick (whatever you like) over a very, very light dusting of powdered sugar, never flour as it weighs the dough down.
Cut into shapes and place on a parchment lined baking sheet.
Bake at 350 for 7-8 minutes.
Cookies will not be brown, if you like them soft. If you like them crisp, then let the edges brown just slightly.
In a bowl, add the powdered sugar, milk, corn syrup, and vanilla. Mix together until smooth, shiny.
Frost cookies using a piping bag and small tip.
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