Prep: 20 Mins
Cook: 12 mins
- 1 1/4 cup of all purpose flour, more for rolling
- 1/4 cup of wheat flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking soda
- 4 oz of unsalted butter, softened
- 1/3 cup of granulated sugar
- 1 egg white
- 1 1/4 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
- 1/4 cup of pasteurized egg whites
- 2 teaspoons of lemon juice, fresh
Preheat oven to 325 degrees and line two baking sheets with parchment paper, set aside.
Whisk together flours, salt and baking soda - medium bowl.
Beat butter and sugar together in a separate bowl with electric mixer until fluffy and light. Scrape down sides and then add egg white and extracts, beat to combine. Add flour miexture and incorporate. Cover bowl with plastic wrap and chill for 4 hours.
Once dough is chilled, dust work space with flour and roll dough out to a 1/4 inch thickness. Use cookier cutters to cut shapes in dough and carefully transfer to baking sheets.
Bake cookies for 12 mins or until set but NOT browned. Remove cookies from oven and cook for 5 mins then transfer to wire rack to completely cool.
Whisk together the sugar, egg whites and lemon juice in large bowl until completely smooth. If it becomes too thin, add a bit more sugar. If too thick add a few drops of lemon juice.
Transfer icing to a pastry bag or resealable plastic bag and cut a small hole into one of the bottom corners. First outline the cookie with the icing, then fill it in if desired. Let icing harden before serving.