• Combine dry ingredients in a large bowl (3 ½ cup All-Purpose Flour, 1 ⅓ cup Blanched Almond Flour, 1 tsp Baking Powder, ½ tsp Kosher Salt), and set aside. Next, using your stand mixer fitted with the paddle attachment, cream 1 cup Unsalted Butter (Softened/Room Temp), ⅔ cup Confectioners Sugar, and ⅔ cup Granulated Sugar until combined. You should see the mixture lighten in color and become fluffy (around 2 - 4 minutes). Gradually add 2 large Eggs into the mixture one at a time. Lastly, add 1 tsp Vanilla Paste, and ½ tsp Almond Extract. Mix until incorporated, being careful not to over-mix.
• Slowly add your dry ingredients to your wet mixture, mixing on a low speed until combined. Carefully add 2-4 drops Green Food Gel, using only one drop at a time. This will help control your green ratio in the dough. (You may like a lighter green color or need to use less gel. This will depend on the brand you choose.) Mix until green coloring is incorporated, being careful not to over-mix.

  Chill the dough in the refrigerator for 30 mins - 1 hour. (Chilling the dough will help tighten the butter to make the dough easier to work with.)
• Preheat your oven to 350°F. Place the chilled dough on a lightly floured surface. Using a rolling pin, you'll want to roll the dough to about 1/4" inch thick. Using cookie cutters, cut the desired shapes into the dough. (For this recipe, I used wreath shapes, circles, and hearts, giving these cookies a very Christmasy Grinch vibe.)
• Once you have cut your shapes, line your baking sheets with parchment paper and bake the cookies at 350°F for 9 - 12 minutes. You should begin to see browning on the edges but have a soft, almost underbaked center. Cool on a wire rack completely before applying the icing. Hot cookies will cause the icing to run.

Royal Icing Instructions

• Using your stand mixer, fitted with the whisk attachment, beat together 4 cups Confectioners Sugar, 5 tbsp Warm Water and 3 tbsp Meringue Powder until icing forms peaks (about 7 to 10 minutes at low speed with a heavy-duty mixer, 10 to 12 minutes at high speed with a hand-held mixer)
• Let the icing sit for 15 to 30 minutes to let air bubbles rise naturally. You can also tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.
• Apply the Royal Icing to the cooled cookie. Decorate cookies as desired. If using sprinkles, be sure to add them before the icing dries to help them stick. Enjoy!