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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups confectioners' sugar
- 5 teaspoons meringue powder
- 2 to 6 tablespoons water
- Food color spray, optional
Method
- In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk almond flour, salt and baking soda; gradually beat into creamed mixture.
- Preheat oven to 325°. Between two pieces of waxed paper, roll dough to 1/4-in. thickness. Place on a cutting board in the freezer until firm, about 20 minutes. Remove paper; cut with 3-in. cookie cutters. Place 2 in. apart on parchment paper-lined
- Bake until lightly browned on the edges, about 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- For icing, in a large bowl, combine confectioners' sugar, 2 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Add additional water as necessary to reach desired consistency. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
- Frost cookies and let stand at room temperature several hours or until frosting is dry and firm. Decorate as desired with color spray mist. Store in an airtight container.
