Ingredients:

  • 225g Unsalted Butter, softened
  • 200g Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract (optional)
  • 350g All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 4 Large Egg Whites
  • 450g Powdered Sugar, sifted
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract
  • Food Coloring (gel food coloring is recommended)
  • Water (as needed to adjust consistency)

Instructions:

  1. Cream together softened butter and sugar until light and fluffy. Beat in egg and extracts. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  2. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Preheat oven to 175°C (350°F). Roll out dough to approximately 1/4-inch thickness on a lightly floured surface. Cut out cookies with desired shapes. Place on prepared baking sheets. Bake for 8-12 minutes, or until edges are lightly golden brown.
  4. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  5. In a clean, grease-free bowl, beat egg whites until frothy. Gradually add sifted powdered sugar, beating until stiff peaks form. Beat in lemon juice and vanilla extract.
  6. Divide the icing into separate bowls, depending on how many colors you want. Add gel food coloring to each bowl, mixing until desired color is achieved. Adjust icing consistency by adding water, a teaspoon at a time, until desired consistency for outlining and filling is achieved.
  7. Transfer icing to piping bags or squeeze bottles. Outline each cookie with the thicker icing. Let outline dry for a few minutes. Flood the inside of the outline with the thinner icing. Use a toothpick or scribe tool to pop any air bubbles and spread icing evenly.
  8. Let the icing dry completely, ideally overnight, before stacking or packaging the cookies.