Sugar Cookies

Ingredients

1 Cup (2 Sticks) Salted Butter at Room Temp

1 Cup Sugar

2 Large Eggs at Room Temp

1 tsp. Vanilla Extract

1 tsp. Almond Extract

3 Cups of Flour

ROYAL ICING

6 Cups of Powdered Sugar

1/4- 1/2 Cup of Milk

1/4 Cup Light Corn Syrup

2 Tsp. Almond Extract

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Directions

For the cookies, cream butter and sugar until light and fluffy. Add eggs, vanilla, and almond extract. Beat until combined. Add flour and beat until you have a smooth dough. Divide in half and wrap each half in plastic wrap or wax paper. Refrigerate for one hour before rolling.
Preheat oven to 350 degrees and place rack in top third of oven. On lightly floured surface, roll dough to a thickness of 1/4 inch. Cut out shapes with lightly floured cookie cutters and place on non-stick baking sheet. Place unbaked cookies in fridge again to chill for 15 minutes. Then bake for 8 to 10 minutes until outer edges become golden.
For icing, combine sugar and 1/4 cup of milk then mix until smooth. Add milk as needed to create a smooth mixture, 1 Tbs. at a time. Add corn syrup and almond extract then mix until combined. To decorate cookies, your outline icing should be the consistency of toothpaste and your flood icing should be the consistency of corn syrup. Let icing dry completely before applying paint or second layer of decorative icing elements.