Halloween Sugar Cookies

Directions

1. In a large bowl, whisk the flour, baking powder, and salt together until fully combined. Set this dry mixture aside.
2. Using a stand mixer with a paddle attachment (or a handheld mixer in a large bowl), beat the room-temperature butter on medium-high speed for 1 to 2 minutes. Pour in the granulated sugar and continue beating on medium-high until the mixture becomes light and fluffy, which should take roughly 3 minutes. Scrape down the bowl's sides and give it a quick mix.
3. Crack in the egg and mix on medium speed until fully blended. Stir in the half and half, vanilla extract, and almond extract.
4. Add the flour mixture in three separate batches, mixing on low speed after each addition. Be careful not to overwork the dough. Divide the dough into two portions, place each on a sheet of plastic wrap, and shape into disks. Wrap tightly and chill in the refrigerator for at least 1 hour, or up to a day ahead.
5. Preheat your oven to 350°F. Line your baking sheets with parchment paper or a silicone baking mat.
6. Take one chilled dough disk and place it on a generously floured surface. Dust the top of the dough with flour and roll from the center outward, rotating the dough occasionally to prevent sticking. Continue rolling until the dough reaches a uniform ¼-inch thickness. Cut out your chosen shapes.
7. Place the cut cookies onto the prepared baking sheets, leaving at least 1 inch of space between each one. Bake for 8 to 10 minutes, or until the edges just begin to turn golden brown. Let the cookies cool completely on the sheets before decorating.
8. Prepare a piping bag fitted with a round tip for your icing.
9. In a clean mixing bowl (stand or handheld mixer works), combine the powdered sugar, meringue powder, warm water, and almond extract. Start mixing on low speed until the sugar absorbs the liquid, then increase to high speed. Beat for 2 to 3 minutes until the icing reaches a toothpaste-like consistency.
10. Check the icing consistency by letting a small amount drip from the mixer beaters. It should take approximately 30 seconds for the drip to lose its peak and flatten back into the bowl.
11. If you plan to color your icing, add your food coloring at this stage and mix until evenly distributed.
12. To decorate, pipe a border of icing about an eighth of an inch from the cookie's edge. Then, fill the center with a tight zig-zag pattern to flood the surface.
13. While the icing is still wet, press on your jimmies, nonpareils, and candy eye decals. Let the cookies rest until the icing hardens completely, which takes at least 4 hours or ideally overnight.