Cookie Swap

SUGAR COOKIE STARS

These classic cutout cookies can be sprinkled with sugar before baking, or bake them plain and decorate with icing and toppings for holiday festivity.

Makes 24 to 36

1 cup unsalted butter, softened
2 cups confectioners’ sugar
1 large egg
1½ teaspoons vanilla extract
½ teaspoon almond extract
3¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
Royal Icing (recipe follows), holiday sprinkles, nonpareils, and sparkling sugar, to decorate

1. Preheat oven to 400°. Line baking sheets with parchment paper.

2. In a large bowl, beat butter and confectioners’ sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and extracts, beating until combined.

3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a dough forms.

4. On a heavily floured surface, roll dough to ¼-inch thickness. Using a 2-to 3-inch star-shaped cookie cutter, cut dough, and place on prepared pans, rerolling scraps to use all dough.

5. Bake until cookies are lightly browned, 7 to 8 minutes. Let cool completely on a wire rack.

6. Decorate cookies as desired with Royal Icing, sprinkles, nonpareils, and sparkling sugar. Let stand until icing is dry, about 1 hour. Store in an airtight container for up to 1 week.

ROYAL ICING

Makes about 4 cups

1 (2-pound) bag confectioners’ sugar, sifted
5 tablespoons meringue powder
¾ cup water
2 teaspoons vanilla extract

In a large bowl, beat confectioners’ sugar and meringue powder with