I flooded my cutout Christmas trees with royal icing and scattered edible beads and more icing over the top for a polished design. —Melissa Falk, Avon, Ohio
Ingredients
- 1 cup butter, softened
- 1-1/4 cups sugar
- 2 large egg, room temperature
- 2 teaspoons almond extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- royal icing:
- 2 egg whites, room temperature
- 2 pounds confectioners' sugar
- 2 teaspoons almond extract
- 1 teaspoon water
Directions
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and almond extract. In another bowl, sift together flour, baking powder and salt; beat into creamed butter mixture (mixture will be soft).
- Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 365°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
- Bake until edges are lightly browned, 7-8 minutes. Remove from pans to wire racks to cool completely.
- For royal icing, place egg whites into a large bowl. Whisk on high for 4-5 minutes or until stiff peaks form. Gradually add confectioners sugar, 1 cup at a time, on low speed until incorporated. Add almond extract. Thin with water, as needed. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
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