# What You'll Need:
→ Sugar cookie dough
01 - All-purpose flour — 2 1/2 cups
02 - Unsalted butter, softened — 1 cup
03 - Granulated sugar — 3/4 cup
04 - Large egg — 1
05 - Pure vanilla extract — 2 teaspoons
06 - Almond extract (optional) — 1/2 teaspoon
07 - Fine sea salt — 1/2 teaspoon
→ Gold royal icing
08 - Powdered (confectioners') sugar, sifted — 3 cups
09 - Large egg whites — 2 (or meringue powder — 4 tablespoons + water — 1/4 cup)
10 - Fresh lemon juice — 1 teaspoon
11 - Pure vanilla extract — 1/2 teaspoon
12 - Edible gold luster dust — as needed for detailing
13 - Clear alcohol (vodka) or concentrated lemon extract — a few drops for gold paint
# How-To Steps:
01 - In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg, vanilla and almond extract (if using) until incorporated. In a separate bowl, whisk together the flour and salt, then add the dry mixture to the butter mixture gradually, mixing just until a soft dough forms. Divide the dough in half, press each portion into a disc, wrap tightly and chill in the refrigerator for at least 30 minutes.
02 - Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside; lightly flour the work surface for rolling.
03 - On a lightly floured surface, roll one dough disc to a 1/4-inch thickness. Use Taurus or zodiac cutters to stamp out shapes, transfer cut cookies to the prepared sheets spacing them about 1 inch apart, and gather scraps to reroll as needed.
04 - Bake cookies for 10 to 12 minutes, or until the edges are just turning golden. Remove from the oven and transfer cookies to a wire rack to cool completely before decorating.
05 - Whip the egg whites (or reconstituted meringue powder) to soft peaks. Gradually add the sifted powdered sugar and continue beating until the icing holds stiff, glossy peaks. Add the lemon juice and vanilla and mix until smooth. Adjust consistency with small amounts of water for piping or flooding as needed. Divide and tint portions with gel color if desired; reserve a portion plain for mixing with gold.
06 - Fit piping bags with appropriate tips, outline each cookie and then flood the interior with slightly thinned icing. Use a toothpick to eliminate air bubbles and smooth the surface. Allow flooded icing to set until firm to the touch, about 2 hours, before applying dry decorations.
07 - Combine a small amount of edible gold luster dust with a few drops of vodka or lemon extract to form a paint. Using a fine food-safe brush, paint Taurus symbols, constellation lines or accents onto fully dried icing. Allow the gold details to dry completely before handling.
08 - Once all decorations are fully dry, arrange cookies neatly in a gift box over parchment, adding tissue or a themed card if desired. Store in a cool, dry place until gifting.
