Holiday Cut-Out Butter Cookies Recipe

1. Combine the confectioners’ sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth.

2. Add the flour and mix on low speed until well combined. The mixture will seem dry and crumbly at first, but it will come together.

3. Scrape the dough onto a work surface. Shape into a ball and cut in half; form 2 discs, then wrap in plastic and refrigerate for at least 2 hours or overnight.

4. Remove the dough from the refrigerator; let it soften on the countertop for 20 to 30 minutes. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

5. Work the dough with hands for a minute or so, until it feels soft and pliable enough to roll. Be careful not to overwork it; it should still feel cold.

6. Sprinkle work surface lightly with flour. Lightly sprinkle the top of the dough and the rolling pin with flour as well. Working with one piece of dough at a time, roll to ⅛ inch thick, sprinkling more flour over and under the dough as needed so that it doesn’t stick.

7. Use cookie cutters to cut shapes. Use a thin metal spatula to lift the cut dough off of the counter and onto the prepared baking sheets. Re-roll and cut the dough scraps, dusting more flour as necessary so the dough doesn’t stick.

8. Bake for 10 to 14 minutes, until they’re set and barely browned around the edges.

Icing:

1. Combine the sugar, milk, and corn syrup in a medium bowl. Stir with a spoon to make a thick but spreadable icing. If the glaze is too thin, add additional confectioners’ sugar. If it’s too thick, dribble in additional milk, half a teaspoon at a time.

2. Using a small spoon, dollop the icing on the center of the cookies and use a spoon, knife, toothpick or finger to spread it all the way to the edges.

3. Sprinkle with colored sugar or other sugar decorations while the icing is still wet.

4. Allow the icing to harden, then serve and enjoy!