# What You'll Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 3/4 teaspoon baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract (optional)
09 - Blue gel food coloring, a few drops to desired shade
→ Royal Icing
10 - 2 cups powdered sugar, sifted
11 - 2 to 3 tablespoons milk
12 - 1 tablespoon light corn syrup
13 - 1/2 teaspoon pure vanilla extract
14 - Blue gel food coloring, a few drops to desired shade
→ Speckling
15 - 2 tablespoons unsweetened cocoa powder
16 - 2 to 3 teaspoons water
17 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and fine salt.
02 - In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, approximately 2 to 3 minutes.
03 - Incorporate the egg, pure vanilla extract, and almond extract (if using) into the butter mixture and mix until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together.
05 - Add a few drops of blue gel food coloring to achieve a pale blue hue, mixing gently to avoid overworking. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4 inch thickness. Cut out oval or egg shapes with cookie cutters.
08 - Place cookies 1 inch apart on prepared sheets. Bake for 9 to 11 minutes, until edges are set but not browned. Cool on sheet for 5 minutes, then transfer to a wire rack.
09 - Whisk together powdered sugar, milk, light corn syrup, and vanilla extract until smooth and spreadable. Tint with blue gel food coloring to a pale blue shade.
10 - Spread or pipe the icing onto completely cooled cookies. Allow icing to set for 15 minutes.
11 - Mix cocoa powder with water and vanilla extract until thin and smooth. Dip a clean, stiff brush into the mixture and flick bristles over cookies to form chocolate speckles. Protect your work area while doing this.
12 - Leave the cookies at room temperature until the icing is completely dry before serving or storing.
