Cookies:

3/4 cup unsalted butter, softened 

3/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1/4 teaspoon almond extract 

2 1/4 cups all-purpose flour 

1/2 teaspoon baking powder

1/4 teaspoon salt

Easy Icing:

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1 teaspoon light corn syrup

2 – 2.5 Tablespoons water

pinch salt

In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combined, about 2 minutes. Scrape down the sides and  bottom of the bowl as needed.  Whisk the flour, baking powder, and salt together in a medium bowl. 

Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.  Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.  

Once chilled, preheat the oven to 350°. Line 2-3 large baking sheets with parchment paper.  Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.  Bake for 9-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. 

Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.   For the icing, whisk the confectioners’ sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it is much too thick, add 1/2 Tablespoon more water. If it is too thin, add 2 more Tablespoons of confectioners’ sugar.  If desired, add liquid or gel food coloring.