Ingredients
Sugarbird Cookies
3 cups all-purpose flour,
plus more for surface and rolling pin
1 teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, softened
1½ cup granulated sugar
2 large eggs
3 teaspoons pure almond extract
Royal Icing
⅓ cup egg whites
½ tablespoon pure vanilla extract
4 cups confectioners’ sugar
Gel-paste food coloring
Directions
“It really does not matter how poorly these cookies are decorated, because they taste so good. Almond extract is the key to the terrific flavor. Let kids decorate and make a mess, and these treats will still disappear.”
– Chef Elizabeth Chambers
- Preheat oven to 265 degrees.
- Sift flour, baking powder, and salt into large bowl. Set aside.
- In bowl of stand mixer fitted with paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
- With mixer running, add eggs and extract to creamed butter mixture.
- Reduce speed to low and gradually add flour mixture, incorporating well.
- Transfer dough to lightly floured work surface and divide in half. Flatten each half into a disk and wrap in plastic. Refrigerate overnight.
- Roll dough out on floured work surface to desired thickness and cut into shapes of choice.
- Bake on greased cookie sheet for 10 minutes or until golden brown. Cool completely before decorating.
- To make icing, whisk eggs whites on high speed in bowl of stand mixer until frothy.
- Slowly incorporate vanilla extract and confectioners’ sugar until mixture is smooth and fluffy. Add food coloring, 1 drop at a time, until desired color is achieved. Note: If making more than 1 color, divide icing, and color accordingly. Spread evenly over cookie surface using brushes or a piping bag.
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