Ornament Cookie with Vanilla Glaze for 24 Cookies

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream the slightly cool salted butter and granulated sugar together until the mixture looks pale and fluffy. Don't over airate, or the cookies will puff too much in the oven.
3. Add the cold egg, vanilla extract, and almond extract to the butter mixture and mix until fully incorporated. Smell the floral almond notes as they hit the creamed fat.
4. Sift in the all-purpose flour, cornstarch, and baking powder. Mix on low speed until the dough begins to clump and pull away from the bowl.
5. Roll the dough out immediately on a lightly floured surface to 6mm thickness. Rolling between paper prevents you from adding too much extra flour, which toughens the cookie.
6. Place shapes on prepared baking sheets and bake for 8 minutes or until the edges are just barely beginning to turn gold.
7. While cookies cool, whisk together powdered sugar, milk, light corn syrup, and vanilla bean paste until the glaze is velvety and thick.
8. Dip the cooled cookies into the glaze or use a squeeze bottle to decorate, then allow to set for at least 4 hours until the surface is hard to the touch.