Ingredients
Equipment
Method
- In a large mixing bowl, cream together sugar and shortening on medium speed until light and fluffy, about 2 minutes.
- Add the egg, vanilla, and almond extracts, mixing until fully incorporated.
- Pour in the buttermilk and mix on low speed until just combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, about 1/3 at a time, mixing until a soft dough forms.
- Divide dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F and line two baking sheets with silicone mats.
- Lightly flour the countertop and roll one dough disc to 1/4-inch thickness.
- Use cookie cutters to cut shapes and transfer to baking sheets, repeating with all dough.
- Bake for 9 to 11 minutes until edges are set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a stand mixer, whisk egg whites and almond extract for 10–15 seconds until frothy.
- With mixer on low, add powdered sugar 1 cup at a time until incorporated.
- Increase speed to medium and beat until smooth, glossy, and thick enough to hold soft peaks.
- Divide icing into bowls, tint with gel coloring if desired, and decorate cooled cookies.
Notes
Pull cookies from the oven when the edges are just set for the softest texture. Allow royal icing to dry for at least 4 hours before stacking. Cookies keep up to 7 days in an airtight container.