YIELD: The number of cookies this recipe yields depends on how thick you roll the dough and the size of the cookie cutter you use. If hoping to make dozens of cookies for a large crowd, double the cookie and icing recipes. I got 2 dozen small/medium cookies.
Ingredients:
Cookies
3/4 cup (170g) unsalted butter, slightly softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg1
2 teaspoons vanilla extract
1/4 teaspoon almond extract (makes the flavor outstanding)
2 and 1/4 cups (281g) all-purpose flour (measured correctly)
1/2 teaspoon baking powder
1/4 teaspoon salt
Easy Icing
1 and 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon light corn syrup2
2 – 2.5 Tablespoons (30-38ml) room temperature water
pinch salt3
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