ALMOND SNOWFLAKE COOKIES

Steps:

• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla, and almond extract until combined. Beat in the ground almonds and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle. 2. Preheat oven to 350 degrees F. On a lightly floured surface, roll half the dough at a time to 1/8-inch thickness. Using a 3- to 4-inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on ungreased cookie sheets. 3. Bake for 7 to 9 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool. To decorate: 1. Outline and flood cookies with glaze-consistency white Royal Icing. While icing is still wet, use a decorating bag fitted with a small round tip to pipe lines and dots of glaze-consistency blue-tinted Royal Icing on cookies. Swirl a toothpick through lines and dots to create desired designs. Royal Icing 1. In a large mixing bowl stir together the powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until icing is very stiff. If not using right away, cover bowl with a damp paper towel and cover paper towel with plastic wrap; chill for up to 48 hours.