• COOKIES
  • 1 cup butter, softened (no substitutes)
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • FROSTING
  • 2 cups sifted confectioners' sugar (the sugar must be sifted)
  • 1 tablespoon milk (adding in more if needed for proper spreading consistency)
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
  • food coloring (use your choice of colours)
  • 1 For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
  • 2 In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
  • 3 Cover bowl with plastic wrap and chill for 2 hours.
  • 4 Set oven to 400°F.
  • 5 Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
  • 6 On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
  • 7 Cut into desired shapes using cookie cutters.
  • 8 Place cookies 2-inches apart on cookie sheet.
  • 9 Bake 4-6 minutes.
  • 10 Remove cookies to wire racks to cool completely before icing.
  • 11 For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
  • 12 Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
  • 13 Divide into as many separate bowls as you wish for different colours.
  • 14 Add in food colouring until desired intensity is achieved.
  • 15 Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
  • 16 Allow to set on waxed paper.