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1
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
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2
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.
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3
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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4
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.
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5
Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.
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6
Edible Paint Icing:
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7
1/4 cup cold water
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8
3 tablespoons meringue powder
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9
2 cups confectioners' sugar
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10
Food coloring, optional
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11
In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners' sugar until smooth. Add food coloring, if desired. Use immediately.
