1 Cup (2 sticks) real butter at room temperature (I use unsalted butter)

    ½ cup sugar

    1 egg

1 teaspoon real pure vanilla extract

1 teaspoon real pure almond extract

2 ½ cups all purpose flour (I use a little less – probably 2 ¼ cups flour)

½ teaspoon salt

Cream the butter and sugar. Beat in the egg, vanilla and almond extract. In a separate bowl, combine the flour and salt, then slowly add to the butter mixture. Cover dough with plastic wrap or place in plastic zip lock bag and refrigerate it for at least 30 min. (I normally do this the night before I bake the cookies).

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper or a nonstick baking mat.

Roll out the dough on a board dusted with powdered sugar. Roll out to the thickness that you want and use the cookie cutter that you want. Place the cookies on prepared cookie sheet and bake for 8-10 min, until the edges are just beginning to turn brown. Transfer the cookies to parchment paper and cool.


1 ½ cups confectioners' sugar

1 tablespoon meringue powder

1 teaspoon real pure Almond extract

1 tablespoon milk (add more if needed)

Food Coloring

Combining the ingredients. I normally don't measure, I have it so it's a thick glaze but you can make it the consistency that you want.