Sugar Cookies

This recipe from Our Best Bites is a little bit time intensive simply because of the rolling, chilling and cutting the shapes, but it's totally worth it. I'm a sucker for almond flavored treats and these cookies do not disappoint. For what it's worth, once I made these as drop cookies when I was short on time. No frosting needed. I also happened to be 2 Tbsp. short on butter so I subbed in coconut oil to make up the difference. Yum!

1 c. real butter (no substitutions)
1 c. sugar
1 egg
1 ½ tsp. almond extract
3 c. flour
1 ½ tsp. baking powder
½ tsp. salt
        Cream butter and sugar until light and fluffy, about 2 minutes. Add in eggs and extract and mix to incorporate. In a separate bowl, combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
        Shape the dough into two flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.
        When you’re ready to roll out dough, lightly sprinkle flour onto your work surface and roll out dough with a rolling pin. Cut into shapes. Bake at 350° for 8-12 minutes, depending on how you like them; less time = super soft. Longer = buttery and crispy that melts in your mouth. They taste even better the second day. Frost with glace icing recipe below. (Or maybe you prefer Buttercream frosting.)

Glace Icing for Sugar Cookies
1 lb. powdered sugar
6 Tbsp. milk – use whole milk if possible
6 Tbsp. light corn syrup
1 tsp. almond extract (can use other flavors if desired)
        Whisk together sugar and milk until smooth – no lumps! Then stir in corn syrup and extract. You will use this same recipe for both glazing and piping. Thickened, you can pipe outlines. Thinner, you can use it for “flooding” cookies. Make sure to let them dry overnight to fully harden for stacking.