Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 tsp (5ml) almond extract
  • 2 ¾ cups (340g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 2 cups (240g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1g salt

Instructions:

  1. Beat the softened butter and granulated sugar on medium-high for 3 minutes until the mixture looks pale and fluffy.
  2. Add the egg, vanilla extract, and almond extract; beat on low until just combined.
  3. Sift together the flour, cornstarch, baking powder, and salt, then gradually add to the wet ingredients on the lowest speed until no white streaks remain.
  4. Press the dough into a flat disk (about 1 inch thick) on a piece of parchment paper.
  5. Wrap the disk in plastic and flash-chill in the freezer for 15 minutes or the fridge for 30 minutes.
  6. On a lightly floured surface, roll the dough to a consistent ¼ inch thickness.
  7. Cut cookies using 2.5-inch cookie cutters and bake for approximately 10 minutes until edges are golden.
  8. Whisk together powdered sugar, heavy cream, vanilla extract, and salt to create the glaze, then apply to cooled cookies.