
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
[box]“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
[/box]- 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.