Instructions

Directions for cookies:

1. Preheat oven to 350 F. degrees.
2.  Line baking sheets with parchment paper; set aside.
3. In a large bowl, sift together flour, baking powder, salt, cocoa powder, and espresso powder. Set aside.
4.  In the bowl of an stand mixer, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
5.  Add eggs, one at a time, beating well after each addition.
6.  Add almond extract and beat to combine. Reduce speed to low and gradually add flour mixture, mixing until smooth.  Scrape down sides and bottom of the bowl to ensure all dough is combined.
7.  Turn batter onto a clean work surface. Divide dough in half, press out into a square disk and wrap in plastic wrap. Chill in refrigerator for at least an hour, or preferably overnight.
8.  On a lightly floured work surface, roll out chilled dough to 1/8-inch thick. Cut into desired shapes with cookie cutters and transfer shapes to prepared baking sheets, brushing off any extra flour from the tops. Reroll scraps as needed until all dough has been used.
9.  Bake for 8-10 minutes.  Rotating baking sheets halfway through.  The edges of the cookies will be a firm and the centers slightly puffed.
10. Allow to cool on baking sheet for several minutes, then transfer to a wire rack to cool completely.
11. Once cooled, decorate with royal icing.

Directions for Royal Icing:

1. In the bowl of a stand mixer on low, mix together meringue powder, confectioners’ sugar, water, and extract.
2.  Increase the speed to medium-high and beat for 3 minutes. It will still look a little runny, and but should hold a line drawn through it with a knife for 5 to 10 seconds.
3. Divide icing into two bowls and add red food coloring and pink food coloring in the second bowl, mixing until color is completely incorporated.
4. Fill two piping bags fitted with a small round tip (Wilton #3).
5. Working with one cookie at a time, pipe the outline on your cookie, holding the tip about a 1/2-inch above the cookie and allow the icing to fall onto the cookie around the edges of your shape. Once it is outlined, with the tip, pipe icing up against the outline. Then begin to fill the cookie with icing, using a zigzag pattern (or design you wish to make.) Once the cookie is filled, shake it back and forth a couple times to smooth out the icing.
6. Allow to dry for several hours before piping on any raised details, allowing the final design to dry overnight.