# What You'll Need:
→ Sugar Cookie Dough
01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 0.5 teaspoon almond extract
→ Green Royal Icing
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 3 to 4 tablespoons water, room temperature
12 - 0.5 teaspoon vanilla extract
13 - Green gel food coloring
# Method Steps:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set mixture aside.
02 - In a large bowl, cream softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2 minutes.
03 - Beat in egg, vanilla extract, and almond extract until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Do not overmix.
05 - Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour until firm.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured work surface, roll out dough to one-quarter inch thickness. Cut out shamrock shapes using a cookie cutter and place cookies 1 inch apart on prepared baking sheets.
08 - Bake for 8 to 10 minutes until edges are just beginning to turn golden. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a bowl, combine sifted powdered sugar and meringue powder. Add room temperature water and vanilla extract, then beat with an electric mixer on low speed until smooth and glossy, approximately 5 to 7 minutes.
10 - Add green gel food coloring to the royal icing and mix thoroughly until desired shade is achieved.
11 - Transfer green royal icing to a piping bag fitted with a small round tip. Outline and flood the cooled cookies with icing. Allow icing to set for at least 1 hour before serving.
