# Ingredient List:
→ Sugar cookies
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 3/4 cup granulated sugar
04 - 1 large egg
05 - 2 teaspoons pure vanilla extract
06 - 1/2 teaspoon almond extract (optional)
07 - 1/2 teaspoon fine salt
→ Gold royal icing
08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites or 4 tablespoons meringue powder mixed with 1/4 cup water
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon vanilla extract
12 - Edible gold luster dust, as needed
13 - Clear alcohol (vodka) or clear lemon extract, a few drops for gold paint
# Steps:
01 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and light in texture, about 2–3 minutes.
02 - Add the egg, vanilla and almond extract (if using) and mix until fully combined and smooth, scraping the bowl as needed.
03 - Whisk the flour and salt together in a separate bowl to ensure even distribution, then gradually add the dry mixture to the butter mixture on low speed until a soft dough forms.
04 - Divide the dough into two discs, wrap tightly in plastic film and refrigerate for at least 30 minutes to firm; chilling improves handling and prevents excessive spread during baking.
05 - Preheat the oven to 350°F. On a lightly floured surface, roll each disc to approximately 1/4 inch thickness and cut using Taurus or zodiac cutters. Transfer shapes to a parchment-lined baking sheet, leaving 1 inch between each.
06 - Bake for 10–12 minutes, or until the edges are just golden. Remove from the oven and cool completely on a wire rack before decorating to prevent icing from sliding.
07 - Whisk egg whites (or prepared meringue powder mixture) to soft peaks, then gradually add sifted powdered sugar and beat until you achieve stiff, glossy peaks. Add lemon juice and vanilla, and stir until smooth. Adjust with small amounts of water to reach piping (stiffer) and flooding (slightly looser) consistencies.
08 - Divide icing into portions and tint as desired with gel color. Reserve a portion uncolored for mixing with gold. Fit piping bags for outlining and flooding.
09 - Pipe outlines with the stiffer icing, then flood the cookie interior with the thinner consistency. Tap the tray gently to remove air bubbles and allow the icing to set for about 2 hours until firm to the touch.
10 - Mix edible gold luster dust with a few drops of clear alcohol or clear extract to make a paint. Using a fine brush, add Taurus symbols, constellations and accents after the icing has fully dried. Allow gold paint to dry completely before packaging.
11 - Line a gift box with parchment or tissue and arrange the decorated cookies in a single layer or separated with parchment. Optionally include a Taurus-themed card or insert.
