# Components:
→ For the Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract, optional
→ For the Royal Icing
09 - 3 cups powdered sugar, sifted
10 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
11 - 1/2 teaspoon vanilla extract or lemon juice
12 - Green gel food coloring
→ For Decorating
13 - Sprinkles or edible glitter, optional
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract if using; mix until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
05 - Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll dough on a lightly floured surface to 1/4-inch thickness. Cut out shamrock shapes and place on prepared baking sheets.
08 - Bake for 9 to 11 minutes, or until edges are just beginning to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat together powdered sugar, egg whites or meringue powder with water, and vanilla or lemon juice until stiff peaks form and the icing is glossy, approximately 5 minutes.
10 - Divide icing into bowls and tint with green gel food coloring as desired.
11 - Transfer icing to piping bags fitted with small round tips. Outline and flood cooled cookies. Decorate with sprinkles or glitter if desired. Let icing set for at least 1 hour before serving or packaging.
