# Required ingredients:
→ Sugar cookies
01 - 2 1/2 cups all-purpose flour
02 - 1 cup (2 sticks) 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 + 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 vodka or lemon extract, a few drops for thinning/painting
# How to make it:
01 - In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy using an electric mixer. Add 1 large egg, 2 teaspoons vanilla and 1/2 teaspoon almond extract (if using); mix until combined. In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon fine salt. Gradually add the dry ingredients to the creamed mixture, mixing just until a soft dough forms. Divide the dough in half, flatten each portion into a disc, wrap tightly and chill in the refrigerator for at least 30 minutes.
02 - Preheat the oven to 350°F. On a lightly floured surface, roll one disc of chilled dough to a thickness of 1/4 inch. Use Taurus- or zodiac-shaped cutters to stamp cookies, re-rolling scraps as needed. Transfer shapes to parchment-lined baking sheets, leaving about 1 inch between cookies.
03 - Bake cookies in the preheated oven for 10 to 12 minutes, or until the edges are just turning golden. Rotate sheets once if necessary for even browning. Remove from the oven and transfer cookies to wire racks to cool completely before decorating.
04 - Beat 2 large egg whites (or reconstituted meringue powder) to soft peaks. Gradually add 3 cups sifted powdered sugar, beating until the mixture reaches stiff, glossy peaks. Add 1 teaspoon lemon juice and 1/2 teaspoon vanilla; mix to combine. Adjust consistency with a few drops of water for flooding or leave thicker for piping. Divide icing and tint with gel colors as desired. Reserve a portion of white icing for mixing with gold.
05 - Fit piping bags with appropriate tips for outlining and flooding. Outline each cookie, then flood with thinned icing. Tap the tray gently to remove air bubbles and smooth the surface. Allow flooded icing to set undisturbed for about 2 hours, or until fully dry to the touch.
06 - Mix edible gold luster dust with a few drops of clear vodka or lemon extract to form a paint. Once the icing is fully dry, use a fine brush to paint Taurus symbols, constellation accents, or metallic highlights. Allow painted details to dry completely before handling.
07 - Line a gift box with parchment paper and arrange the decorated cookies in a single layer. Add tissue or parchment between layers if stacking. Optionally include a Taurus card or themed insert before sealing the box.
