Ingredients:

  • 225g unsalted high-fat butter, cold and cubed
  • 200g granulated white sugar
  • 1 large egg, cold
  • 10ml pure vanilla bean paste
  • 2ml pure almond extract
  • 420g all-purpose flour
  • 30g cornstarch
  • 3g fine sea salt
  • 500g sifted confectioners' sugar
  • 30g meringue powder
  • 75ml water
  • 15ml light corn syrup

Instructions:

  1. Combine 225g cold cubed butter and 200g granulated sugar in a stand mixer. Note: Only mix until combined; do not whip air into it or the cookies will puff.
  2. Mix in 1 large cold egg, 10ml vanilla bean paste, and 2ml almond extract until the scent of almond blooms.
  3. In a separate bowl, whisk 420g flour, 30g cornstarch, and 3g sea salt.
  4. Add the dry mix to the butter mixture until no streaks of white remain.
  5. Divide dough into two discs, wrap in plastic, and refrigerate for 2 hours.
  6. Roll dough to 1/4 inch thickness on a floured surface. Listen for the thwack of the rolling pin to ensure even pressure.
  7. Use a straw to create holes at the top of your shapes for ribbons.
  8. Place on parchment and bake at 350°F (180°C) for 10 minutes until the edges are just barely blonde.
  9. Whisk 500g confectioners' sugar, 30g meringue powder, 75ml water, and 15ml corn syrup until it looks like glossy marshmallow fluff.
  10. Pipe your designs onto cooled cookies. Note: The corn syrup ensures a high shine finish that doesn't look dull when dry.