- 2/3 c. shortening
- 3/4 c. sugar
Add & beat together well:
- 2 eggs
- 4 teaspoon almond extract
- 3 teaspoons milk
- 2 c. flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Refrigerate dough for about 1 hour.
Preheat oven to 350°F degrees.
Roll out and use cookie cutters.
Bake 6-8 minutes.
Allow cookies to cool completely on a rack. After cookies cool, frost using the Wilton royal icing recipe and instructions. Cookies are uber cute when you outline them first with royal icing and then use the thinning method mentioned below to color inside.
Wilton icing colorings used: No-Taste Red, Royal Blue, Golden Yellow, Black
Oh, the possibilities!
Oh, Christmas Tree. Oh, Christmas Tree…
Stockings full of sugar.
Finally, a candy cane I can get into.
Wilton Royal Icing
- 3 tablespoons Wilton Meringue Powder
- 4 cups (about 1 lb.) confectioners’ sugar
- 6 tablespoons warm water
About 3 cups of icing.
Beat all ingredients until icing forms peaks (7-10 minutes at low-speed with a heavy-duty mixer, 10-12 minutes at high-speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
Lighting up your Christmas.