Ingredients:

  • 1 cup (227g) Unsalted Butter, slightly softened but still cool
  • 1 cup (200g) Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1.5 tsp Vanilla Extract
  • 0.5 tsp Almond Extract
  • 3 cups (375g) All-Purpose Flour
  • 2 tbsp (16g) Cornstarch
  • 0.75 tsp Salt
  • 0.5 tsp Baking Powder
  • 2 cups (240g) Powdered Sugar, sifted
  • 2 tbsp Whole Milk
  • 2 tsp Light Corn Syrup
  • 0.5 tsp Vanilla Extract for icing

Instructions:

  1. In a large bowl, cream the slightly softened butter and granulated sugar together for 2–3 minutes until light, fluffy, and pale in color.
  2. Add the egg, vanilla extract, and almond extract to the butter mixture. Beat until fully incorporated.
  3. Sift together the flour, cornstarch, salt, and baking powder. Gradually add the dry ingredients to the wet mixture on low speed, stopping the moment no streaks of flour remain.
  4. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 1 hour.
  5. Roll the chilled dough between two sheets of parchment paper to a 1/4 inch (6mm) thickness. Use cookie cutters to create desired shapes.
  6. Place the cut-out shapes in the freezer for 5 minutes before baking to ensure no-spread edges.
  7. Bake at 350°F (175°C) for 9–11 minutes. The cookies should be set and matte on top but still pale. Let them firm up on the baking sheet before moving.
  8. Whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth. Adjust milk slightly for desired consistency and decorate cooled cookies.