It dried firm and glossy and did not smear or smoosh when I layered my cookies on a serving platter and covered them with plastic wrap for transport. My cookies were iced very quickly this way. I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. The icing was just what I needed as I didn't really want to make a batch of royal icing. I did chill my dough well in addition to cooling my cookie sheet down between batches. I subbed all vanilla as I am not a fan of almond flavoring. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. I too was set to try a different recipe when I came across this one. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.Step 10: Bake in an oven pre-heatd to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used. Step 9: Cut out shapes with cookie cutters. Add in food colouring until desired intensity is achieved. Step 8: Roll a handful of the dough out on a prepared surface until it’s about 3/8 thick.Divide into as many separate bowls as you wish for different colours.Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).For the frosting in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).Mix in remaining dry ingredients and blend into the creamed mixture, scraping the sides of the bowl as needed. Remove cookies to wire racks to cool completely before icing. In the bowl of a stand mixer, blend butter and cream cheese with the paddle attachment on low speed.
Place cookies 2-inches apart on cookie sheet.Cut into desired shapes using cookie cutters.On a very lightly floured surface roll out the dough into about 1/4-inch thickness.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).Cover bowl with plastic wrap and chill for 2 hours.In another bowl combine the flour with baking powder, baking soda and salt gradually stir into the butter mixture until well blended.For cookies in a large bowl combine butter with sugar, eggs, vanilla and almond extract beat using an electric mixer on high speed until light and fluffy.
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