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1
For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
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2
In a medium bowl, whisk together flour, baking powder, and salt.
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3
Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together.
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4
Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
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5
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
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6
Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it.
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7
Roll out dough to a 1/4-inch thickness.
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8
Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts.
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9
Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
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10
Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
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11
For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. Put 2 tablespoons of this white glaze in a small resealable bag and set aside.
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12
Add cherry juice to the remaining glaze mixture and if you want to make a darker pink add another teaspoon of juice.
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13
When cookies are fully cooled, frost and decorate as desired.
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14
Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!
