For the cookies:

1. In a large mixing bowl, cream together the butter, sugar and salt until light and fluffy with mixer (I use my Kitchenaid) at medium speed.
2. Next add the egg yolk, beat it some more, then add the whole egg. Mix in the vanilla and almond.
3. Add flour and beat on low until well-combined. Do not overbeat. The dough will be sticky!
4. Divide the dough in half and wrap in plastic wrap. Refrigerate for at least an hour, but I usually do mine the day before.
5. When you’re ready to bake, allow the dough to come to room temp for at least 10 minutes, then knead it until it gets back to a smooth texture.
6. Preheat over to 375°. Sprinkle your work surface and rolling pin with flour. For best results, roll the dough to ¼ inch thickness.
7. Continue sprinkling flour when needed to prevent dough from sticking. Use your cutters to cut the cookies into the desired shapes then place on cookie sheets covered with parchment paper.
8. Now don’t skip this step! Stick the cookies (on the sheets) back in the freezer for exactly 10 minutes to allow them to re-chill. This will keep your cookies perfectly shaped! When they’re chilled, bake for 8-10 minutes (depending on size) for the perfect cookie!
9. I rarely get browned edges with these cookies – they hold their shape, taste yummy, and are not crunchy! After trying multiple recipes, this has to be my favorite!

For the royal icing:

1. In a mixing bowl, add the meringue powder and 3 ½ tablespoons of water.
2. Beat with a mixer until it’s foamy.
3. Add in the powdered sugar, mix slowly until combined. I should note here that I used Great Value powdered sugar from Walmart and I never sift it. However, I’ve bought other brands that did need sifting. If you’re unsure – sift!!
4. Add the corn syrup and any extract, if desired.
5. Increase speed to high and beat for around 5 minutes, until you get stiff glossy peaks. Do not overbeat!
6. If you’re not going to use it immediately, cover it tightly with plastic wrap – make sure it touches the icing or the icing will harden!