Sally's best sugar cookies and Royal Icing

We are still in search of the perfect sugar cookies and frosting we had at Wegmans up in the Northeast on our around the country trip. These aren't as good, but terrific in their own right and the Royal frosting is excellent for decorating!

3/4 c. butter, room temp

3/4 c. sugar

1 large egg, room temp

2 tsp vanilla 

1/4 - 1/2 tsp almond extract

2 1/4 c. flour

1/2 tsp baking powder 

1/4 tsp salt

Cream butter and sugar about 5 to 10 minutes, add an egg and vanilla and beat well stirring sides down as needed. 

Sift dry ingredients together and stir them in until incorporated. Sally's recipe says to roll it out and refrigerate for an hour or so but I just roll it, cut it, place on the cookie sheet, and then in the freezer for 10 minutes while the oven preheats. Bake 350° for 10 to 12 minutes. 

Royal Icing

4 c. powdered sugar

3 Tbsp merengue powder

9-10 Tbsp room temp water

Start slow, then whip everything together on high for 2 minutes. Icing should drizzle down and smooth out within 5 to 10 seconds. If it is too thick add water, too thin add more sugar or beat a little longer. 

Divide into 3 to 5 different little cups to add gel food coloring. Use Wilton tips three or four for outlining and piping and flooding.