Halloween Sugar Cookies

Directions

1. In a large bowl, combine the flour, baking powder, and salt using a whisk. 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 for roughly 3 minutes, or until the mixture becomes pale and fluffy. Scrape down the bowl's sides and give it a quick stir.
3. Crack the egg into the butter mixture and blend on medium speed until fully combined. Stir in the half and half, vanilla extract, and almond extract.
4. Add the dry ingredients to the wet mixture in three separate batches, mixing on low speed after each addition. Stop mixing as soon as the flour disappears. Divide the dough into two portions, place each on a sheet of plastic wrap, and flatten into disks. Wrap tightly and chill in the refrigerator for at least one hour, or up to a day ahead.
5. Heat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
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 1/4-inch thickness. Use cookie cutters to shape the dough.
7. Move the cut-out cookies to 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. Let the cookies cool completely on the sheets before decorating.
8. Prepare a piping bag with a round tip for outlining.
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 switch 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 beaters. It should take approximately 30 seconds for the drip to lose its peak and flatten out into the surrounding icing.
11. Stir in your chosen food coloring at this stage if you want colored icing.
12. Outline the cookie by piping a line of icing about an eighth of an inch from the edge. Then, fill the center with a tight zig-zag pattern of icing to flood the surface.
13. Immediately add jimmies, nonpareils, or candy eye decals while the icing is still wet. Let the decorated cookies rest for at least 4 hours, though leaving them overnight is best for setting.