Cut Out Graduation Cookies: No-Spread

Instructions:

1. Cream the butter and sugar together on medium-high until light and fluffy (about 2-3 minutes).
2. Beat in the egg, vanilla, and almond extract until the mixture is smooth and velvety.
3. Gradually add the flour, baking powder, and salt, mixing on low until a soft dough forms.
4. Roll the dough into a disc and place it between two sheets of parchment paper. Roll to 1/4 inch (6mm) thickness.
5. Slide the parchment and dough onto a baking sheet and place in the freezer for 15 minutes to lock the fats.
6. Remove from freezer and immediately use graduation cap cut out cookies cutters to cut shapes. Place 2 inches apart on a lined sheet.
7. Bake at 350°F (175°C) for 8-10 minutes. Remove when edges are barely set without browning.
8. Whisk powdered sugar, meringue powder, and warm water together until glossy and stiff.
9. Divide icing into bowls and add gel food coloring.
10. Use a flood technique to fill the centers of the caps, let set for 20 minutes, then add a contrasting color for the tassel.