# What You'll Need:
→ Sugar Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1½ teaspoons pure vanilla extract
05 - ½ teaspoon almond extract, optional
06 - 2¾ cups all-purpose flour
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt
→ Royal Icing
09 - 3 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 4 to 5 tablespoons warm water
12 - ½ teaspoon pure vanilla extract
13 - Green gel food coloring
# How-To Steps:
01 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
02 - Add the egg, vanilla extract, and almond extract if using. Beat until fully combined.
03 - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing just until incorporated.
04 - Divide dough in half. Flatten into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a floured surface, roll out one dough disc to ¼-inch thickness. Cut out shamrock shapes with a cookie cutter, placing cookies 1 inch apart on the prepared sheets.
07 - Bake for 8 to 10 minutes, until edges are just beginning to turn golden. Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
08 - Combine powdered sugar, meringue powder, and vanilla in a bowl. Add water a tablespoon at a time, beating on low speed until stiff but pipeable peaks form. Tint with green gel food coloring.
09 - Transfer icing to a piping bag fitted with a small round tip. Outline and flood each cooled cookie with icing. Add details or sprinkles as desired. Allow icing to dry completely before serving or packaging.
