Sugar Cookies
Ingredients
Sugar Cookies
3 Cups unbleached, all-purpose flour
2 tsp baking powder
1 C sugar
2 sticks salted butter, cold
1 egg
1 tsp vanilla bean paste (or 3/4 tsp vanilla extract)
1/2 pure almond extract

Royal Icing
4 Tbs meringue powder
scant 1/2 C water
1 lb. powdered sugar
1/2-1 tsp light corn syrup
a few drops of clear extract

Directions:
Sugar Cookies
1. Preheat oven to 350F.
2. Combine flour and baking powder; set aside.
3. Cream sugar and butter.
4. Add egg and extracts and mix well.
5. Gradually add flour mixture and beat just until combined.
Be sure to scrape down the sides and bottom of bowl.
6. The dough will be crumbly, so knead together with hands
as you scoop out of the bowl for rolling.
7. Roll out on floured surface and cut into shapes.
8. Place on baking sheets and put in freezer for 10 minutes.
9. Bake 10-12 minutes. Let sit a few minutes on sheet,
then transfer to a cooling rack.

Directions:
Royal Icing (perfect for outlining and piping)
4 Tbs meringue powder
scant 1/2 Cup water
1 lb. powdered sugar
1/2-1 tsp light corn syrup
few drops of clear extract (optional)

1. Combine meringue powder and water.
2. Beat until combined and foamy.
3. Sift in powdered sugar and beat on low.
4. Add in corn syrup and extract, if using.
5. Increase speed to med-high and beat 5-10 minutes, just
until icing is glossy and stiff peaks form. Do not overbeat.
6. Seperate icing into bowls and cover with clingfilm, pressing
wrap down on icing until ready for use.
7. Use gel paste to color icing without compromising consistency.

To thin icing:
1. Add a teaspoon of water to icing and stir. If it is still too
thick, add 1/2 tsp and then 1/4 tsp (if needed), until the icing is
the consistency of thick syrup or glue. 
2. Cover the thinned icing with a damp dishtowel until ready
for use.

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