# What You’ll Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 3/4 teaspoon baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup (2 sticks) unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract (optional)
09 - Blue gel food coloring, a few drops (to desired shade)
→ Royal Icing
10 - 2 cups powdered sugar, sifted
11 - 2 to 3 tablespoons milk
12 - 1 tablespoon light corn syrup
13 - 1/2 teaspoon pure vanilla extract
14 - Blue gel food coloring, a few drops (to desired shade)
→ Speckling
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 to 3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Whisk together the flour, baking powder and salt in a medium bowl until evenly distributed.
02 - Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
03 - Add the egg, vanilla and almond extract (if using) to the creamed butter and sugar and mix until evenly combined.
04 - Gradually add the flour mixture to the wet ingredients and mix on low speed, stirring just until the dough comes together.
05 - Stir in a few drops of blue gel coloring to achieve a pale blue; divide the dough in half, flatten each half into a disc, wrap in plastic and chill for at least 30 minutes.
06 - Preheat the oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disc of dough to approximately 1/4 inch thickness and cut oval or egg shapes with a 2–3 inch cutter; reroll scraps as needed.
08 - Arrange cookies about 1 inch apart on prepared sheets and bake 9 to 11 minutes, until edges are set but not browned; cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk the sifted powdered sugar with 2 to 3 tablespoons milk, corn syrup and vanilla until smooth and spreadable; adjust milk for consistency.
10 - Tint the icing a pale blue, then spread or pipe it onto fully cooled cookies; allow the base layer to set for about 15 minutes before speckling.
11 - Combine the cocoa powder with 2 to 3 teaspoons water and the vanilla, stirring until thin and smooth to create a speckling wash.
12 - Dip a clean, stiff brush into the cocoa wash and flick over the iced cookies to create speckles; let the icing dry completely before serving or storing.
