Almond Vanilla Stamped Sugar Cookies
 
Prep time
Cook time
Total time
 
An Almond Vanilla Sugar Cookie, topped with Royal Icing
Author:
Recipe type: Cookie
Serves: 30
Ingredients
Cookie
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 2½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Royal Icing
  • 1 cup Confectioner's Sugar
  • 1½ tbsp Meringue Powder
  • ⅛ cup Warm Water
  • ¼ Teaspoon Vanilla Extract (non oil based)
Instructions
Cookie
  1. Combine butter and brown sugar with electric mixer until fluffy
  2. Beat in egg, vanilla,and almond extract
  3. In a separate bowl, combine flour, baking powder, and salt
  4. Add flour mixture ½ cup at a time
  5. Blend thoroughly
  6. Knead into a ball, and refrigerate for 2-3 hours
  7. Preheat oven to 325 degrees F
  8. Roll dough on a lightly floured surface
  9. Cut with a round cookie cutter
  10. Use a stamp to imprint a design
  11. Bake 12 minutes
  12. Cool on rack
Royal Icing
  1. Use a Paddle Attachment
  2. Mix Sugar and Powder
  3. Add Vanilla
  4. Add Water a little bit at a time
  5. Mix on medium-high for about 7 minutes
  6. To create flood icing, add water until icing reaches a shampoo consistency
  7. Brush the icing across the cookies to decorate
  8. Enjoy
Recipe by Me and Annabel Lee at https://www.meandannabellee.com/halloween-stamped-cookies/