Iced Almond Leaf Cookies

Ingredients

• 1 cup butter softened
• 1 cup granulated sugar 
• 1 teaspoon vanilla 
• 1.5 teaspoons almond extract 
• 1  eggs 
• 2.8 cups flour all-purpose
• 0.5 teaspoon salt 
• 4 cups powdered sugar 
• 6 tablespoons meringue powder 
• 7 tablespoons water 
• 1 serving purple gel food coloring red yellow

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• hand mixer

Directions

1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in vanilla, 1/2 teaspoon of the almond extract and the egg. On low speed, gradually beat in flour and salt until blended. Wrap dough in plastic wrap; refrigerate 1 hour or until firm yet pliable.
2. Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness.
3. Cut with 3-inch leaf-shaped cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
4. Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
5. In large bowl, beat powdered sugar, meringue powder, 6 tablespoons of the water and remaining 1 teaspoon almond extract with electric mixer on low speed until blended. Tint 1/2 cup icing with brown paste food color. Cover tightly with plastic wrap; set aside. Stir remaining 1 tablespoon water into remaining icing. Divide and tint with desired paste food colors. Pipe or spread frosting onto cookies. Use reserved brown icing to outline and decorate leaves.