14 Tbsp. cold unsalted butter, cut into 1/4-in. pieces
3/4 c. confectioners’ sugar
2 large egg yolks
1 tsp. vanilla extract
1/2 tsp. almond extract (optional)
1 c. plus 2 Tbsp. all-purpose flour
For the icing:
4 1/2 - 5 c. confectioners’ sugar, sifted
1 large egg white
2 - 3 drops of fresh lemon juice
pastry bags or new paint brushes
To prepare the dough, cream the butter for 30 seconds in the bowl of an electric mixer fitted with a flat paddle.
Add sugar; mix on low speed to incorporate.
Add egg yolks and extracts and mix just until incorporated.
Add flour and mix until dough just comes together. Shape dough into a disc and wrap in plastic wrap. Refrigerate for 2 hours or overnight.
Preheat the oven to 375°F/190°C. Grease two cookie sheets. Remove dough from the refrigerator and wait 10 minutes before rolling.
On a lightly floured work surface, roll the dough 1/8-in. to 1/4-in. thick. Cut into desired shapes then transfer to prepared cookie sheets.
Bake 8 - 10 minutes or until the edges of the cookies begin to turn golden. Remove cookies with a spatula and cool on a rack.
To prepare the icing, whisk the sugar, egg white and lemon juice together In a bowl until smooth and creamy. Adjust with water or additional confectioners’ sugar if necessary.
ivide and color the icing as desired. Icing will dry quickly so keep covered with plastic wrap, laid directly on the surface as you work. Apply with an icing spatula, a small, clean paint brush or a pastry bag.
Makes 1 dozen 4-in. cookies or 20 3-in. cookies.
Recipe is included with our Kitchen Essentials from Calphalon 10x14-in. and 12x17-in. Cookie Sheet Set.