I was even able to dip some of the cookies so they had multiple colors on them by dipping one color, allowing it to dry and dipping the next color. Instead of spreading it on with a spatula or putting it in a piping bag, I placed it in bowls with wide rims and held my cookies upside down and dipped them in. The icing was just what I needed as I didn't really want to make a batch of royal icing. I did chill my dough well in addition to cooling my cookie sheet down between batches. I subbed all vanilla as I am not a fan of almond flavoring. Mine actually baked up perfectly with a little crunch on the outside while the inside was softer. The flavor is buttery without being too rich or sweet - the perfect foil for the icing. I too was set to try a different recipe when I came across this one. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.Add in food colouring until desired intensity is achieved.Divide into as many separate bowls as you wish for different colours.Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).For the frosting in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).Remove cookies to wire racks to cool completely before icing.Place cookies 2-inches apart on cookie sheet.Cut into desired shapes using cookie cutters.On a very lightly floured surface roll out the dough into about 1/4-inch thickness.Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).Cover bowl with plastic wrap and chill for 2 hours.In another bowl combine the flour with baking powder, baking soda and salt gradually stir into the butter mixture until well blended.For cookies in a large bowl combine butter with sugar, eggs, vanilla and almond extract beat using an electric mixer on high speed until light and fluffy.Time to decorate with Homemade Icing! Let the icing set.Remove from oven and place on a cooling rack and allow to cool completely before icing.Since ovens vary, check at the shortest time and add time as needed. Bake for 10-12 minutes for chewy cookies or 13-15 minutes for a crispier cookie.(If you want to bake sprinkles into your cookies, you can add them before refrigerating/freezing your tray and push into the dough). Once you have all your cookies cut out, place the tray into the refrigerator for 10 minutes, or freeze for 5 minutes, until the dough feels hard to the touch.Using your cookie cutters, cut out your cookies and place on a parchment paper-lined cookie sheet.Roll the dough out until it’s about ¼ inch thick. Grab your rolling pin and start rolling.Push down the dough so that it becomes a little more flat and easier to roll. As soon as the dough is nice and soft, combine the cookie portions together and knead them until you have one big ball of cookie dough.In the meantime, you can gather the rest of your materials and preheat the oven or toaster oven to 325F and flour your work surface with 1-2 tablespoons of flour.Remove Sweet Loren’s Sugar Cookie Dough from the refrigerator and let the dough soften about 20 minutes.
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