# Components:
→ Sugar Cookies
01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 0.5 teaspoon almond extract
→ Royal Icing
09 - 3 cups powdered sugar, sifted
10 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
11 - 0.5 teaspoon vanilla extract or lemon juice
12 - Green gel food coloring
→ Decorating
13 - Sprinkles or edible glitter
# Method:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg, vanilla extract, and almond extract to the butter mixture. Mix until fully combined.
04 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Do not overmix.
05 - Divide dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll dough on a lightly floured surface to 0.25 inch thickness. Cut shamrock shapes using a shamrock-shaped cutter and place on prepared baking sheets.
08 - Bake for 9 to 11 minutes until edges begin to turn golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat powdered sugar, egg whites or meringue powder mixture, and vanilla or lemon juice in a large bowl until stiff peaks form and icing is glossy, approximately 5 minutes.
10 - Divide icing into bowls and tint with green gel food coloring to desired shade.
11 - Transfer icing to piping bags fitted with small round tips. Outline and flood cooled cookies. Add sprinkles or glitter if desired. Allow icing to set for at least 1 hour before serving.
