Notes

icing:
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
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powdered sugar (1½ cups confectioner's, cheaper powdered sugar is lumpy so buy a good brand)
1 tbsp milk (almond, rice, soy, cow)
2 tsps light corn syrup
1/2 tsp vanilla extract
water (additional, for thinning, see recipe instructions)
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(http://www.lolfoodie.com/archives/2010/07/cookie-icing/)
2c sifted confectioner’s (powdered) sugar (more or less for thicker or thinner consistency)
2 tsp meringue powder (Look in the cake making section of Michael’s or another craft store)
1 tsp milk (+more until you reach the desired consistency)
1/2 tsp flavor extract (I highly recommend orange (thanks Nate!), but you can also use vanilla or almond)
(Not pictured) 1 tsp butter (helps counteract the super-sweetness of the powdered sugar flavor)
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1 cup confectioners sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract

cookies:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ tsp. almond extract
1 tsp. vanilla
1 tsp. salt
2 ½ cups sifted flour
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(http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/)
INGREDIENTS:
1 Cup unsalted butter, softened
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all purpose flour
DIRECTIONS:
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth.
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.