Ingredients:

  • 225g (1 cup) Unsalted Butter, slightly softened but cool to the touch
  • 200g (1 cup) Granulated White Sugar
  • 1 large Egg, room temperature
  • 10ml (2 tsp) Pure Vanilla Extract
  • 2ml (1/2 tsp) Almond Extract
  • 375g (3 cups) All-Purpose Flour, leveled
  • 4g (3/4 tsp) Fine Sea Salt
  • 2g (1/2 tsp) Baking Powder
  • 250g (2 cups) Powdered Sugar, sifted
  • 30ml (2 tbsp) Whole Milk or Water
  • 15ml (1 tbsp) Light Corn Syrup

Instructions:

  1. In a large bowl or stand mixer, beat the butter and granulated sugar on medium-high speed for 3 minutes until pale and fluffy. Add the egg, vanilla extract, and almond extract, beating until the mixture is smooth and fully emulsified.
  2. Sift together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture on low speed. Stop mixing as soon as no flour streaks remain.
  3. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Once chilled, roll the dough on a lightly floured surface to 1/4 inch (6mm) thickness and cut into desired shapes.
  4. Preheat oven to 350°F (175°C). Place shapes on a parchment-lined baking sheet. Bake for 9–11 minutes until the centers are no longer shiny and edges are barely golden. Let cool completely before applying the decorating glaze made by whisking powdered sugar, milk, and corn syrup.