- 1 cup softened unsalted butter
- 1 1/2 cups sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (be careful and don't accidentally overpour like I did... or that batch will have a very strong almond flavour!)
Beat the above ingredients until fluffy. Mix the next few ingredients in a bowl and add them to the wet ingredients 1 cup at a time. Beat with a mixer and use a spatula when necessary to incorporate everything:
- 2 3/4 cups flour
- 1 tsp baking powder
- 1 tsp salt
Roll a portion of dough out on a floured surface (I found about 1/4 inch to be the right width) as the cookies will rise a little bit but not a ton. Use cookie cutters - flour them if you find your dough too sticky.
Carefully lift them onto a baking sheet and bake at 350 degrees for only about 8 minutes. If the edges start looking brown that's more than enough time! They should be a nice light yellow without brown spots and they will become a yummy chewy cookie.
Top with icing:
- 1 cup icing sugar
- 2 tsp milk
Mix above together, then add 2 tsp of light corn syrup and mix thoroughly. Spread plain onto the cookies or use fancy icing skills that I don't have. This part of the cookie-making is very time-consuming for me and my patience levels do not a beautiful cookie make. Mine make it to my mouth before anyone sees them anyway.