1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 tsp almond extract
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg 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.
Roll dough between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting out cookies.
Bake at 350 for 8-12 minutes - just until the bottoms start to brown. (This will depend on how big your cookies are) Remove from oven, allow to cool completely. You may frost them at this point or store them in the freezer until you are ready to decorate them.
1 lb powdered sugar (about 3 3/4 cups) *plus extra for piping icing
6 Tbsp whole milk
6 Tbsp light Corn Syrup
1 tsp almond extract
With a whisk, combine sugar and milk until smooth. Then stir in corn syrup and extract. You will use this same recipe for both glazing and piping. Take your glazing icing and separate it into bowls if you want to color it.
The way it is right now is the consistency you want for glazing. It's smooth and thin. It easily runs off the whisk in a pretty thin drizzle.
To prepare the icing for piping, you just add more powdered sugar until it is hard to whisk.