Ingredients:

• For the cookies:
  • 1 cup ghee (at room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
• For the icing:
  • 5 tbsp merengue powder
  • 16 oz powdered sugar
  • ½ Cup of water (not quite a full half cup)
  • 1 tsp preferred flavoring extract, we like vanilla or almond.

Instructions:

• Prepare the dough:
  • In a large bowl, cream the ghee and sugar together until light and fluffy.
  • Add the egg and vanilla extract, and beat until combined.
• Mix dry ingredients:
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
• Chill the dough:
  • Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (this will help firm the dough for easier rolling).
• Roll and cut:
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • On a floured surface, roll out the dough to about ¼ inch thick.
  • Use cookie cutters to cut out your desired shapes.
• Bake:
  • Place the cookies on the prepared baking sheets and bake for 8–10 minutes, or until the edges are lightly golden.
  • Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
• Icing:
  • Mix together the merengue sugar, powdered sugar and ½ cup water until it reaches your desired consistency.
  • Add icing to a piping bag and begin decorating cookies once they have fully cooled.