Makes about 24 cookies | Prep Time: 45 minutes | Cook Time: 12 minutes
- 1 C. Butter, softened
- 1 C. Sugar
- 1 Egg
- 1 tsp. Almond Extract
- 1/3 C. Sour Cream
- 3 C. Flour
- 1/2 tsp. Salt
- 1 1/2 tsp. Baking Powder
- Preheat oven to 350 degrees.
- Place the butter and sugar in the bowl of a stand mixer. Cream together until light and fluffy.
- Add the egg, almond extract, and sour cream and mix together until smooth, scraping down the sides once.
- In a separate bowl, combine the flour, salt, and baking powder.
- Add to the wet ingredients and mix until just combined.
- Place the dough between 2 sheets of waxed paper and roll out to a thickness of no less than 1/2".
- Refrigerate the dough for 30 minutes.
- Remove dough from refrigerator and cut out desired shapes with cookie cutters.
- Place cookies 1" apart on a parchment lined baking sheet.
- Bake for 12 minutes, rotating pan half way through. Do not brown. They may seem underdone, but this will keep them soft!
- Cool cookies on a wire rack and store in an airtight container.
- Frost as desired.
For the Glaze:
- 1(1-pound/455-gram) box confectioners’ sugar (3¾ cups), plus more if needed
- 3 tablespoons light corn syrup
- 2 teaspoons fresh lemon juice
- 3 to 4 tablespoons warm water, plus more if needed
Prepare the glaze: Combine box of confectioners’ sugar, corn syrup, lemon juice and 3 tablespoons warm water in a medium bowl. Stir with a fork to combine well, slowly adding water as needed to achieve the desired consistency. You should have 2 cups total. Test the glaze on a cookie as you go: If it doesn’t spread out on its own to a smooth finish within 10 seconds, it is too thick and needs more water. If it runs off the edge of the cookie, it’s too thin and needs more confectioners’ sugar.
Let glaze sit, tightly covered, until ready to use, stirring occasionally. The glaze will keep for at least a week in a small airtight container like a glass jar.
Decorate the cookies: Pour about ⅓ cup glaze into a small, wide bowl. Starting with a light gel food coloring, mix in color until desired shade is reached. Holding a cookie by the edges, with the top-side down, dip into the glaze, moving the cookie around a bit to make sure it coats the whole surface. Gently shake the cookie from side to side to let the excess glaze drip off.