1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
3 cups all purpose flour
Preheat oven to 350F
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.
Royal Glaze Icing
2 1/2 cups icing sugar, sifted
2 tablespoons light corn syrup
1 to 2 tablespoons plus a little more milk
Mix all of the ingredients together. Stir until smooth; a fork works fine.
Divide and colour as per design
Recipe Credit: Katrinas Kitchen
Prepared, tried and tested by: Vashnee Chinnah