What You’ll Need:

For the cookies:

• 1 cup ghee (at room temperature)
• 1 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the icing:

• 5 tbsp merengue powder
• 16 oz powdered sugar
• 1/2 cup water (not quite a full half cup)
• 1 tsp preferred flavoring extract (e.g., vanilla or almond)

Instructions:

1. In a large bowl, cream the ghee and sugar together until light and fluffy. Add the egg and vanilla extract and beat until combined.
2. 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.
3. 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).
4. 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.
5. 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.
6. Mix together the merengue powder, powdered sugar, and 1/2 cup water until it reaches your desired consistency. Add icing to a piping bag and begin decorating cookies once they have fully cooled.