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1
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.
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2
In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
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3
Cover bowl with plastic wrap and chill for 2 hours.
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4
Set oven to 400F.
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5
Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
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6
On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
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7
Cut into desired shapes using cookie cutters.
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8
Place cookies 2-inches apart on cookie sheet.
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9
Bake 4-6 minutes.
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10
Remove cookies to wire racks to cool completely before icing.
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11
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).
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12
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).
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13
Divide into as many separate bowls as you wish for different colours.
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14
Add in food colouring until desired intensity is achieved.
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15
Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
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16
Allow to set on waxed paper.
