Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 unit large egg, room temperature
  • 1.5 tsp (7.5ml) pure vanilla extract
  • 0.5 tsp (2.5ml) almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp (30g) meringue powder
  • 6 tbsp (90ml) warm water
  • 1 tbsp (15ml) light corn syrup

Instructions:

  1. In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy (about 3 minutes). Add the egg, vanilla, and almond extract, beating until fully incorporated.
  2. Whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients on low speed. Stop as soon as no flour streaks remain.
  3. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour to solidify fats and hydrate flour.
  4. Preheat oven to 350°F (175°C). Roll the dough between two sheets of parchment paper to 1/4 inch thickness. Use cutters to create shapes and place on a lined baking sheet 1 inch apart.
  5. Bake for 9–11 minutes until the edges are set and the tops are matte. Do not brown. Let firm up on the pan before moving to a cooling rack.
  6. Whisk powdered sugar, meringue powder, warm water, and corn syrup together until it reaches a 15-second consistency. Decorate completely cooled cookies.