# What you need:
→ Sugar Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1½ teaspoons pure vanilla extract
05 - ½ teaspoon almond extract, optional
06 - 2¾ cups all-purpose flour
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt
→ Royal Icing
09 - 3 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 4-5 tablespoons warm water
12 - ½ teaspoon pure vanilla extract
13 - Green gel food coloring
# How to make it:
01 - In a large bowl, beat softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2-3 minutes.
02 - Add egg, vanilla extract, and almond extract if using. Beat until fully combined.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to butter mixture, mixing just until incorporated.
04 - Divide dough in half. Flatten into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a floured surface, roll out one dough disc to ¼-inch thickness. Cut out shamrock shapes using a cookie cutter, spacing cookies 1 inch apart on prepared sheets.
07 - Bake for 8-10 minutes until edges just begin to turn golden. Cool on baking sheets for 5 minutes, then transfer to cooling rack until completely cooled.
08 - Combine powdered sugar, meringue powder, and vanilla in a bowl. Add water one tablespoon at a time, beating on low speed until stiff but pipeable peaks form. Add green gel food coloring to achieve desired shade.
09 - Transfer icing to piping bag fitted with small round tip. Outline and flood each cooled cookie with icing. Add decorative details or sprinkles as desired. Allow icing to dry completely before serving or packaging.
