Red, White, And Blue Icebox Cookies

Ingredients For the cookies: 1 cup unsalted butter, softened 1 cup vanilla sugar 1 egg 1 tsp almond extract 3 cup all purpose flour 1/2 tsp kosher salt 2 tsp baking powder 2 Tbsp milk For the glaze: 3 cup powdered sugar 1 tsp lemon extract 1/3 cup milk sprinkles

Instructions For the cookies, beat butter and sugar in mixing bowl until combined (about 2-3 minutes). Add egg and extract. Beat in flour, salt baking powder and milk. Mix until fully combined and dough comes together. Divide dough in half. Roll each half into a 12 inch log. Wrap dough in plastic wrap and place in a paper towel tube that has been cut lengthwise. Freeze for 3 hours, overnight, or up to one month.

When ready to bake, remove from freezer and unwrap. Do not thaw. Slice frozen dough into 1/4 inch slices. Bake cookies on a parchment paper lined baking sheet for 9-11 minutes. Remove and cool completely.

For the glaze, whisk together the powdered sugar, lemon extract and milk until smooth. Dip tops of each cookie in glaze, allowing excess to drip off. Add sprinkles after every dozen cookies. Allow glaze to set, about 30 minutes. Store in airtight container.