Looking for my icing and cookie recipes? Well, here you go!😉

Ssshhhhh! It’s a secret!🤫

***5-Star Almond/Vanilla Royal Icing***

This royal icing dries to a soft bite. The amount of vanilla transforms it into the perfect

pairing for my vanilla-almond sugar cookies. This recipe is a large batch and is enough to mix

lots of colors with and frost a few dozen cookies.

Ingredients:

3/4 cup warm water

1/3 cup meringue powder (Americolor)

2 tbsp flavoring (I use 1 vanilla and 1 almond)

2 lb powdered sugar

1 - 1½ tbsp karo syrup (as it’s coming together)

Instructions: Add the water and flavoring to your mixer bowl. Add the meringue powder

and dissolve on low, using your K beater (or equivalent…do not use a whisk attachment.)

for a minute or two. Once dissolved and slightly frothy, add all the powdered sugar and

begin to mix on low. Add the karo syrup as it all starts to come together. Turn your mixer

up to medium to medium-high and beat until stiff peaks form*. *Be sure not to over mix. Once stiff peaks form, it’s enough. If you overmix, the icing can become crumbly after it dries on your cookies.*Make sure all tools are free of any oil. The icing may not be set if there is any amount of oil on the equipment.

***No-Spread Almond Vanilla Sugar Cookies***

This is my favorite cookie recipe, and it never fails. The Almond gives it depth and just the right amount of yumminess. But it’s okay to exclude the almond, too. Vanilla is always good or lemon🍋!

Ingredients:

2 c. (4 sticks) of salted butter, softened

2 c. granulated sugar

2 large eggs

2 tbsp. almond extract

1 tbsp. vanilla extract (flavor of your choice works, play with it)

1 tsp. salt (I do not used if butter is salted)

6 ½ - 7 c. all-purpose flour (I weigh out 2 lbs)

Instructions: Preheat oven to 375°F. Cream together softened butter and sugar. Add the egg,

vanilla, almond, and salt to the creamed butter-sugar and mix in. Add 3 cups of the flour and

incorporate. Add the rest of the flour and mix. You can tell the dough is ready when it no longer

sticks to the sides of the bowl. When you handle it, it has a little give but does not stick to your

fingers. Roll out in between parchment (or silpats) to about 3/8 an inch thick or ¼ an inch. Use flour for dusting only if you feel it’s necessary. Cut your cookies out, then chill the cut cookies in the freezer for 15-20 min (or 20-30 min in the fridge) before baking. Bake on parchment lined baking sheets at 375°F for 10-15 minutes, or until completely baked. If in doubt, if you gently press on the center of the cookie and it starts to spring back, they’re ready. A little bit of caramelization is okay but be careful not to over bake. This recipe makes 3 dozen regular sized cookies

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