1 csoftened butter 1 1/2 c sugar 2 ea egg 1 t vanilla 3 c flour 1 pn salt 1 t baking powder 1 t baking soda 1/2 t lemon extract
Combine flour, baking soda, baking powder and salt; mix well. Using fork, cut in 1 cup butter until crumbly
Beat eggs in small bowl. Add sugar, extracts and beat until light. Add to flour mixture; stirring by hand until dough forms. Knead if necessary. Cover and refrigerate 1 hour for easier handling.
Heat oven to 375. Roll out dough to 1/8 inch thickness using powdered sugar to keep from sticking. Place 1 inch apart on ungreased cookie sheets.
Sprinkle with decorator sugar if desired.
Bake 375 6-11 minutes or until edges are lightly brown. Immediately remove to cool.
Frost with buttercream frosting or glaze if desired.
2 1/4 c sugar, powdered 2 Tlight corn syrup 2 T+/- milk 10 dr Food Coloring dye 1/2 t almond extract (optional)
In a small bowl, whisk together the confectioners' sugar, corn syrup, and 1 1/2 tablespoons of the milk until smooth.
Spread one cookie with glaze. If it doesn't smooth out after 1 minute, dribble in additional milk, 1/2 teaspoon at a time, until the glaze reaches the right consistency. Separate into smaller bowls to add assorted colors food coloring if desired.
Sprinkle sugar on top while wet or once dry decorate with food safe markers.
Optional use lemon or vanilla instead of almond extract. Or use a little cocoa to make chocolate glaze.
1/4 c meringue powder 1/4 t salt 3 1/2 ea+/- sugar, powdered 3/4 ccool water
Place the dry ingredients in a large mixing bowl. Add the cool water, and stir slowly to allow the sugar to dissolve.
Mix on low speed at first, increasing to high speed over several minutes. Beat until the icing is fluffy.
Keep the frosting covered with a damp towel and some plastic wrap until needed.
Divide the frosting into smaller containers and mix with food coloring for several colors.
To use for piping, put a tip in the bottom of a disposable pastry bag. Using a coupler will allow you to change tips with ease.