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Make It Yours Cookie Recipe - Easter Special

Make It Yours Cookie Recipe - Easter Special


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Preheat oven to 375 degrees F. Mix buttery spread, such as Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended. (Dough will be soft and creamy.) Add your favorite seasonal mix-ins until every spoonful of dough has some of the delicious mix-ins or choose from the variations below.

Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.

Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

TIP: To change it up - try one of the following delicious variations and bake as directed in recipe unless noted.

Eggs in a Nest - Immediately after removing cookies from oven, make an indentation in center of each cookie using the back of a round measuring spoon. After cooling, prepare the Glaze Recipe*, then spread over tops of cookies and sprinkle with 1 1/4 cups shredded coconut. Press speckled chocolate egg or jelly beans in center of cookie. Makes about 3 1/2 dozen.

Easter Egg - Stir in 1/4 cup Easter egg sprinkles. Using floured hands, shape cookie dough into 1-inch balls, arrange on baking sheet and gently press into oval egg shape, about 2 1/2- inches long. Bake 9 minutes or until edges are golden. After cooling, prepare the Glaze Recipe*, then divide glaze into four small bowls. Tint with assorted pastel food colors and decorate as desired. Makes about 4 dozen.

Chocolate Chocolate Chip - Stir in 3 tablespoons. unsweetened cocoa powder until blended. Stir in 1 package. (12 oz.) semisweet chocolate chips (instead of chips, you can use chopped Easter chocolates). Makes about 4 1/2 dozen.

Pastel Polka Dots- Stir in 1 package. (11.4 ounces) pastel colored candy coated chocolates. Makes about 5 dozen.

Pastel Confetti - Stir in 1/4 cup multi-colored pastel sprinkles. After cooling, prepare the Glaze Recipe*, then spread over tops of cookies and sprinkle with an additional 1/3 cup multi-colored pastel sprinkles. Makes about 4 dozen.

*Glaze: Combine 2 cup confectioners’ sugar with 8 teaspoons. warm water in a medium bowl and stir until smooth.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 ounces pasteurized egg whites
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Water, orange blossom water, or rose water to thin icing
  • Food colorings of choice

Make Cookies: Cream together butter and sugar until light and fluffy, 2-3 minutes.

In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.

To the butter mixture, add the egg, milk, vanilla extract, and almond extract. Scrape down sides of the bowl, and beat on medium-high until fully incorporated, about 1 minute.

Scrape down sides of the bowl again, and add dry ingredients. Mix on low until flour is fully incorporated, about 1 minute. Wrap and refrigerate dough for 1 hour.

Preheat oven to 350°F. Roll dough out to 1/4-inch thickness. Using an egg shaped cookie cutter, cut out cookie dough, re-rolling scraps to cut out more cookies. Place on a parchment lined baking sheet and bake until just beginning to take on color, about 9 minutes. Remove to cooling rack for 1 hour.

Make Royal Icing: Combine egg whites, powdered sugar, and vanilla in a stand mixer fitted with the whip attachment, and whip on medium-high until glossy, about 5 minutes. Add water or flavored waters until the consistency is slightly thinner than toothpaste (when you lift the whip attachment, the icing should ribbon back into the bowl and slowly dissolve into at the rest of the icing). Divide royal icing between individual small bowls, one for each food coloring you have selected, and set aside 1/2 cup of white icing in an airtight container. Press plastic wrap onto the surface of the white icing and place in the refrigerator. To the bowls, add the desired amount of food coloring and stir until well combined.

Decorate Cookies: Place each colored icing into a piping bag and cut a small opening in the end of the bag. Pipe 1/8 inch away from the edge of the cookie and pipe a line around the perimeter. Carefully fill in the oval with more icing until it is one solid oval of icing. Repeat with other cookies and other colors. Allow to sit for 12 hours or overnight uncovered.

Place white royal icing in a piping bag, and pipe festive decorations across the face of each cookie. Allow to dry for 1 hour before serving.