Ingredients:

  • 3 cups (375g) All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tbsp Cornstarch
  • 1 cup (225g) Unsalted butter, slightly softened but still cool
  • 1 cup (200g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1.5 tsp Pure vanilla extract
  • 1/2 tsp Almond extract
  • 2 cups (240g) Powdered sugar, sifted
  • 2 tbsp Whole milk
  • 2 tsp Light corn syrup
  • 1/4 tsp Vanilla extract

Instructions:

  1. In a large bowl, cream the cool butter and granulated sugar for about 2 minutes until smooth and pale, but not overly fluffy. Add the egg, vanilla extract, and almond extract, beating until fully emulsified.
  2. Sift together the flour, baking powder, salt, and cornstarch. Gradually add these dry ingredients to the wet mixture on low speed until the dough pulls away from the sides of the bowl.
  3. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 1 hour.
  4. Preheat oven to 350°F (175°C). Roll the chilled dough between parchment paper to 1/4-inch thickness and cut into desired shapes.
  5. Place cut-outs on a lined tray and bake for 9–11 minutes. Remove when the centers no longer look wet and edges are set but not browned.
  6. Whisk powdered sugar, milk, corn syrup, and vanilla extract until smooth. Once cookies are completely cool, apply the icing and let set for 2 hours.