# What You 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:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and fine salt.
02 - In a large mixing bowl, beat softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
03 - Add egg, vanilla extract, and almond extract to the butter mixture; mix until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
05 - Gently fold in blue gel food coloring until the dough reaches a pale blue shade. Avoid over-mixing.
06 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - On a lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut into oval or egg shapes using cookie cutters.
09 - Place cookies 1 inch apart on baking sheets. Bake for 9 to 11 minutes until edges are set but not browned. Cool on the sheet for 5 minutes, then transfer to a wire rack.
10 - Whisk powdered sugar, milk, corn syrup, and vanilla extract until smooth and spreadable. Tint with blue gel food coloring to a pale blue hue.
11 - Spread or pipe royal icing onto completely cooled cookies. Allow icing to set for 15 minutes.
12 - Mix cocoa powder with water and vanilla extract until thin and smooth. Dip a clean, stiff brush into the mixture and flick the bristles over the cookies to create speckles. Protect the work area from splatter.
13 - Let the decorated cookies dry completely before serving or storing.
