Step 1

Cream the butter with the sugar, salt and extracts on low speed until softened and well combined. Increase the speed to medium high and mix for 1 minute to slightly aerate (see note 1). Scrape the bowl and the beater. With the mixer running on medium-low, add the egg and mix until incorporated. Add the flour all at once and mix just until combined.

Step 2

Dump the dough on to a floured surface and knead until all the flour is incorporated. Form the dough into a disc, wrap in plastic and refrigerate at least 1 hour or up to several days.

Step 3

Preheat the oven to 350°F. Line 2 half sheet pans with parchment paper.

Step 4

Roll the dough on a lightly floured surface to 1/8" thick. Cut the desired shapes and set the cookies onto the prepared pans.

Step 5

Re-roll and cut the scraps until all the dough is used up (See note 2). Bake until the edges are just beginning to brown and the dough is set. Cool on a wire rack before decorating.

Step 6

Combine the whites and 1/2 the sugar in a mixing bowl. Beat (not whisk) on low speed until there are no lumps of sugar. With the mixer running, add the remaining sugar and mix until combined. Scrape the bowl.

Step 7

Increase the speed to medium high and beat until the mixture is aerated and becomes whiter, 2 minutes (see note 3). Color as desired with paste color.

Step 8

Pipe outline on each cookie, let the outline set, then flood with thin icing to fill in the shape. Pipe decorative details.