Cookie Swap Cutouts

Directions

1. 1

   Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and almond extract. In another bowl, sift together flour, baking powder and salt; beat into creamed butter mixture (mixture will be soft).
2. 2

   Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
3. 3

   Preheat oven to 365°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
4. 4

   Bake until edges are lightly browned, 7-8 minutes. Remove from pans to wire racks to cool completely.
5. 5

   For royal icing, place egg whites into a large bowl. Whisk on high for 4-5 minutes or until stiff peaks form. Gradually add confectioners sugar, 1 cup at a time, on low speed until incorporated. Add almond extract. Thin with water, as needed. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.