Snowflake Sugar Cookies

Instructions

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1. -

   One day in advance bake and ice cookies.

   Preheat oven to 350 degrees.

2. - Cream butter and sugar in a large bowl with an electric or hand mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract.
3. - In a separate bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture 1 cup at a time, mixing in between each cup.
4. - Divide the batter in two balls and set on a floured surface. Roll out each ball with a rolling pin to make each section about 12 inches in diameter and ? inch thick.
5. - Dip the cookie cutter in flour before carefully cutting out each shape.
6. - Bake the cookies on an ungreased baking sheet for 8-11 minutes or until the cookies are lightly browned.
7. - Cool cookies on a cooling rack and cool completely.
8. - Prepare Royal Icing. Beat powdered sugar, water, and meringue powder together until peaks form. This usually takes about 7-10 minutes on a low speed using an electric stand mixer, or 10-12 minutes at high speed with a hand-held mixer.
9. - Let icing sit for 15 minutes to an hour to allow air bubbles to rise.
10. - Reserve 1 cup of stiff royal icing to use later for decorating and thin the remaining icing to flooding consistency.
11. - Ice Cookies. Place the cookies on a cooling grid over a cookies sheet. Pour the thinned royal icing over the cookies, tapping lightly to settle. Let the cookies sit at room temperature for at least 8 hours.
12. - Decorate Cookies.Using Blue and Silver Color Mist, spray dried cookies as desired. Let dry, about 3 to 5 minutes.
13. - Prepare a decorating bag with tip 2 and fill with reserved stiff consistency icing. Pipe snowflake designs on cookies.

Notes

How To

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