Ingredients
1/4 cup butter, softened1/2 cup sugar1 large egg, room temperature1 teaspoon vanilla extract2 cups almond flour1/4 teaspoon salt1/4 teaspoon baking sodaROYAL ICING:2 cups confectioners’ sugar2 to 6 tablespoons water5 teaspoons meringue powderFood color spray, optional
Preparation
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 2 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-lined baking sheets.
Bake until lightly browned on the edges, 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 until stiff peaks form, 4-5 minutes. Add 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. If desired, decorate with food color spray. Store in an airtight container.
