📖 Instructions

1. Gather and Prepare Ingredients: Ensure all your ingredients, especially butter and egg, are at room temperature. This is crucial for a smooth, well-combined dough.
2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), cream together the softened unsalted butter and granulated sugar on medium speed. Beat for about 3-4 minutes until the mixture is light, fluffy, and pale yellow. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. Add Wet Ingredients: Beat in the large egg and almond extract until fully combined. Mix for about 1 minute, ensuring no streaks of egg remain. The mixture should still be creamy.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until they are thoroughly combined. This prevents lumps and ensures even distribution of leavening agents.
5. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, about one-third at a time. Mix only until just combined and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies. The dough will be slightly sticky but manageable.
6. Chill the Dough: Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling is essential to prevent the cookies from spreading too much during baking and makes them easier to handle.
7. Preheat Oven and Prepare Baking Sheets: While the dough is chilling, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking.
8. Roll Out the Dough: On a lightly floured surface, unwrap one disc of chilled dough. Use a rolling pin to roll the dough out to about 1/4-inch thickness. If the dough gets too sticky, lightly flour your rolling pin and surface. Work quickly to keep the dough cool.
9. Cut Out Cookies: Use a 2-inch cookie cutter (round, square, or any desired shape) to cut out shapes from the rolled dough. Place the cut-out cookies about 1 inch apart on the prepared baking sheets. Reroll any dough scraps only once or twice to avoid overworking the dough.
10. Bake the Cookies: Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake; you want them tender. Baking time can vary depending on your oven and cookie size.
11. Cool Completely: Carefully transfer the baked cookies from the baking sheets to a wire rack to cool completely. They need to be fully cool before decorating, or your icing will melt.
12. Prepare Royal Icing (if using): In a bowl, whisk together powdered sugar, milk (or lemon juice for a tangier flavor), and almond extract until smooth and thick enough to pipe but still flow. If it’s too thick, add a tiny bit more milk; if too thin, add more powdered sugar. Divide into separate bowls and add food coloring if desired. This is the fun part, get creative!
13. Decorate the Cookies: Once completely cooled, decorate your cookies using the prepared royal icing. You can drizzle it, flood the surface, or pipe delicate patterns. Add sprinkles, edible glitter, or finely chopped toasted almonds while the icing is wet. Allow the icing to set completely (this can take 1-2 hours depending on humidity) before storing or serving. You're almost there, these will be beautiful!
14. Final Touches & Serve: Once the icing is firm, these cookies are ready to be enjoyed! Arrange them elegantly on a platter or pack them for a delightful gift. Everyone will love 'em, I promise.