Ingredients:

  • 225g unsalted butter, cool room temperature
  • 200g granulated white sugar
  • 1 unit large egg, room temperature
  • 10ml pure vanilla extract
  • 2.5ml almond extract
  • 375g all-purpose flour
  • 30g cornstarch
  • 2g baking powder
  • 3g fine sea salt
  • 240g powdered sugar, sifted
  • 30ml whole milk
  • 15ml light corn syrup
  • 1.25ml vanilla extract (for icing)

Instructions:

  1. In a stand mixer with a paddle attachment, combine cool butter and granulated sugar. Beat on medium speed for 2 minutes until a pale, uniform paste forms. Do not over-cream. Add the egg and extracts, mixing until just incorporated.
  2. Whisk flour, cornstarch, salt, and baking powder in a separate bowl. With the mixer on low, add dry ingredients in three stages, stopping immediately when the last streak of flour disappears.
  3. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour to hydrate the starches and firm the fats.
  4. Roll the chilled dough between parchment paper to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place shapes on a tray and freeze for 10-15 minutes before baking to prevent spreading.
  5. Bake at 350°F (175°C) for 8-10 minutes. Allow to cool completely before applying the glossy icing made by whisking powdered sugar, milk, corn syrup, and flavoring.