- 2½ cups of cake flour (not self-rising)
- 1 t. baking powder
- ¼ t. salt
- 2 sticks unsalted butter, softened
- ¾ sugar
- 1 large egg
- 1 t. vanilla extract
- 1 t. almond extract
DIRECTIONS
- Sift the flour, baking powder, and salt in a medium bowl.
- Beat the butter and sugar in a large bowl and beat until fluffy, about 5 minutes.
- Add the egg and extracts.
- Beat in the flour mixture on low speed until incorporated.
- Divide the dough in half and wrap in plastic wrap. Refrigerate until firm, about one hour.
- Preheat the oven to 350°F.
- Roll dough on floured surface and cut out shapes.
- Cook for 12-15 minutes.
ROYAL ICING
- 2 lbs. confectioners sugar
- 1/3 cup meringue powder
- ½ cup warm water
- 1 tsp. vanilla
- 1 T. light corn syrup
- 1 T. white food coloring (optional)
- Whisk warm water and meringue on medium speed until completely frothy (about 1 minute).
- Add remaining ingredients.
- Beat until stiff on low speed until blended and then on medium speed for 3 minutes.
- Icing should be fluffy and from very stiff peaks.
Mix together. For icing flooding, icing should be thinner.
Recipe Image: Mary's Recipies