1. Using a mixer, beat the Hiland butter on high until it’s smooth, about 2 minutes. Add the sugar and beat again on high for 2-3 minutes until it becomes light and fluffy. Add the egg, vanilla and almond extract and mix again until combined.

2. In a separate bowl, whisk the flour, baking powder and salt. Add half the flour mixture to the butter mixture and mix on low until just combined. Add the rest of the flour mixture and mix until just combined again. If your dough looks super sticky then just add another tablespoon of flour.

3. On parchment paper, roll out the dough into 1/4 inch thickness. If you want a crunchier cookie, just roll the dough thinner. Cover your dough with another piece of parchment paper and place in the refrigerator to chill for at least 1 hour. I like rolling out the dough before chilling, it’s easier than trying to roll a chilled mound.

4. It is very important to chill this dough for at least an hour. If you don’t chill it long enough, the butter in the dough will become a melted mess and you’ll have blobs instead of shapes.

5. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with nonstick spray and set aside.

6. Once the dough is chilled, grab your cookie cutters and go to town. Place your shapes onto the prepared cookie sheet. Bake at 350 degrees for 8-10 minutes. I prefer 8 minutes because they will be softer, but just leave them in longer for a crunchier cookie. Let cool on the sheet pan for a couple minutes and then transfer to a wire cooling rack and let cool completely before you decorate.

Royal Icing Directions

1. Put all ingredients into a bowl and whisk together. Should be the consistency of toothpaste. Add more water, a little at a time, to get correct consistency.

2. Add food coloring to get desired colors. Use a piping bag or squeeze bottle to decorate your cookies.