**This is a repost recipe. Amber posted it several months ago. My friend and I tried this recipe on Friday at our Annual Christmas Cookie Baking Day. The cookies were amazing. Not too crunchy, not too soft. So if you are looking for a new recipe, or you are tired of your cookies not keeping their shape, you might want to try this one.
•3 cups all-purpose flour
•1 1/2 teaspoons baking powder
•1 cup granulated sugar
•1/2 tsp. kosher salt
•2 sticks of butter, unsalted, softened
•1 large egg
•1 teaspoon vanilla extract
•dash of almond extract
Sift together the flour and baking powder. In a mixing bowl, beat the butter and sugar until light and fluffy. Stir in the egg, salt and both extracts.
Slowly add flour mixture (1 cup at a time) and stir until mixed.
Form the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 1 hour. (*or see hint below)
Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie sheet. If you plan on making a bouquet, place a stick into each cookie.
Bake the Cookies for approximately 8-10 minutes or until the edges begin to turn golden brown in color. (I baked mine on parchment paper. When you use the parchment paper, and you see any hint of brown, remove them. The tops will still look white, but the bottoms will be golden.)Remove cookies from the oven and allow to cool on a wire rack for at least 5 minutes. This recipe makes about 2.5-3.5 dozen cookies, depending on how thick you make them.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
Lesley's Royal Icing Recipe
1 bag confectioners' sugar
4 T. meringue powder
2 t. flavoring (usually almond)
Put confectioners' sugar and meringue powder in mixing bowl. Start beater and mix slowly for a few seconds.
With mixer running, add 3 to 4 T warm water. Add flavoring. Continue
mixing and adding water a little at a time until you get the consistency you want.
Divide and color! (I used Wilton's Gel Coloring.)
Remember that royal icing only takes a long time to dry after you put it on a cookie. Until then, it turns to concrete in seconds. Keep your containers covered until you are ready to use it. The cookies you see a on Kitchen Collectables' web pages were all decorated with Royal Icing. Royal Icing has several advantages over buttercream:: no fat, the icing won't separate, the icing hardens so cookies can be stacked, and you can freeze cookies iced with Royal Icing!