• Mix butter until softened then add powdered sugar gradually.
• Add eggs, vanilla, salt, and almond extract. Blend 1 minute or until smooth.
• Add flour gradually. If dough is too dry and doesn't form a smooth consistency, add vegetable oil ½ teaspoon at a time until smooth. Dough should form one big ball.
• Prepare surface: On counter top, roll out one or two large pieces of parchment paper, adhering the corners to the table with duct tape.
  
• Place a ball of dough on parchment paper, then put plastic wrap over the top. Roll out dough dough sandwiched between parchment paper and the plastic wrap on top.
• Do not use flour on the dough. However, use a small plate of flour to dip cookie cutters and the spatula to remove cookies without sticking.
• Place cookies onto parchment paper-lined cookie sheets.
  
• Bake at 300⁰ for approximately 18 minutes, turning halfway through.
• Let cool approximately 10 minutes before removing to cooling rack.
• Decorate using sugar or icing.
  

Icing

• Whisk meringue powder with warm water until dissolved.
• Add meringue powder mixture and remaining ingredients to stand mixer and mix on

  high for 5 minutes using paddle attachment.
• Add gel food coloring and thin to desired consistency with warm water (no more

  than 1 tsp at a time)

Icing Consistencies

• Detail - toothpaste thickness

  Flood - 10-15 second consistency

  Hybrid - 20-25 second consistency