Ingredients:

  • 1 cup (225g) unsalted butter, cold but slightly softened
  • 3/4 cup (150g) granulated cane sugar
  • 1 (50g) large egg, room temperature
  • 2 tsp pure vanilla bean paste
  • 1/2 tsp almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking powder
  • 2 cups (240g) powdered sugar
  • 2 tbsp meringue powder
  • 4 tbsp warm water
  • 1/2 tsp fresh lemon juice

Instructions:

  1. Cream the cold-softened butter and cane sugar on medium speed for exactly 3 minutes until a smooth, pale paste forms, avoiding over-incorporation of air.
  2. Add the egg, vanilla bean paste, and almond extract to the butter mixture, beating until the emulsion is velvety and fully incorporated.
  3. In a separate bowl, whisk together the flour, cornstarch, fine sea salt, and baking powder.
  4. Turn the mixer to low and gradually add the dry ingredients to the wet. Stop immediately once the flour streaks disappear to avoid toughening the gluten.
  5. Divide the dough into two disks and roll each between two sheets of parchment paper to 1/4 inch thickness.
  6. Chill the rolled dough sheets for at least 1 hour to ensure the butter is firm for clean cuts.
  7. Preheat oven to 350°F (175°C). Use cookie cutters to cut shapes and place on heavy-gauge aluminum baking sheets lined with parchment.
  8. Bake for 10 minutes. The cookies should be set but not browned to maintain their soft texture.
  9. Prepare the glaze by whisking powdered sugar, meringue powder, water, and lemon juice until smooth, then decorate cooled cookies.