Sugar Cookies — MEGHAN RIENKS

1 cup butter (softened to room temperature)

1 cup caster sugar

1 egg

1 & 1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 & 1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups all purpose flour

1 tablespoon milk (if your dough is too dry)

3 ¾ cup confectioners’ sugar

3 large egg whites

½ teaspoon cream of tartar

Pinch of salt

1/2 teaspoon vanilla

1/8 teaspoon almond extract

Water (if needed)

for the cookies:

In a stand mixer fitted with a whisk attachment (or with a handheld electric mixer) - cream together butter & sugar until light and fluffy (5-7 minutes)
Once creamed, add in the egg, beat again, then vanilla & almond extract, and beat again.
In a medium bowl whisk together flour, salt & baking powder. With the mixer on low, gradually add the dry into the wet until just combined.
Transfer the dough to a baking try lined with a silicone baking sheet or parchment paper.
With the dough sandwiched between the silicone mat & parchment paper (or parchment paper & parchment paper) - gently roll the dough out to about 1/4 inch thick
Transfer the tray of rolled dough to the fridge for about an hour to chill.
Once the dough is chilled- take it out and begin to cut it into shapes. Re-roll the scraps as needed.
Put the cut out dough back into the fridge to chill again (another 30 min- 1 hour depending on how soft it got)
Pre-heat oven to 350 degrees F
Once chilled, transfer straight from the fridge to the oven and bake for 8-10 minutes, until the sides of the cookies begin to take a bit of color, but not much.
Cool on a the baking sheet until they’re set enough to transfer to a rack to finish

In a large bowl with an electric mixer beat all the ingredients except the powdered sugar together.
Once well combined - add the powdered sugar a bit at a time, until desired consistency is achieved.