7 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
3 cups sugar
1 tablespoon vanilla extract
1 tablespoon butter extract
1 cup confectioners’ sugar
2 tablespoons water
1 tablespoon light corn syrup
To make the dough:
Combine the flour, baking powder, and salt in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition, and then add extracts. Slowly incorporate the dry ingredients. Turn the dough out onto a length of plastic wrap. Wrap it tightly and refrigerate overnight.
Preheat oven to 350°F. Roll out the dough to a thickness of about 1/4-inch and cut with your favorite cutters. Place on a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8 to 10 minutes. Remove, and let cool on rack.
To make the icing:
Mix all ingredients well with a hand or stand mixer, then pipe or spread on completely cooled cookies.
Optional: Add the extract or two of your choice to add a little flavor surprise