Iced Sugar Cookies

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 None eggs
• 4 tbsp low-fat milk
• 1 1/2 cups plain flour
• 2 tbsp cornstarch
• 3 tsp baking powder
• 1/4 cup sliced almonds
• 3/4 cup milk chocolate, 1/8 cup finely chopped, 1/2 cup broken into rough pieces
• 2 cups powdered sugar
• 3-4 tbsp lemon juice
• 1/4 cup pistachio nuts, finely chopped
• None None Multi-coloured sugar sprinkles

1. Preheat the oven to 400u0b0F. Line 2 baking sheets with parchment paper. Beat the butter, sugar, vanilla extract and a pinch of salt until creamy. Beat in the eggs one at a time. Beat in the milk. Mix the flour, cornstarch and baking powder together and stir in. Spoon into a piping bag fitted with a large, plain nozzle. Pipe 15 circles (about 2 inches in diameter) on to the baking sheets. Bake one at a time for 12 mins each. Allow to cool on a wire rack.
2. Heat a frying pan and dry fry the almonds until golden brown. Allow to cool. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little. In a bowl, mix the powdered sugar and lemon juice to a thick icing.
3. Spread the flat sides of 12 cookies with the icing, sprinkle 3 with the almonds, 3 with the finely chopped chocolate, 3 with the pistachios and 3 with sugar sprinkles. Allow to dry. On the flat side of the remaining 3 cookies, spread with icing on half, and the other half with the melted chocolate.

butter, sugar, vanilla, eggs, lowfat milk, flour, cornstarch, baking powder, almonds, milk chocolate, powdered sugar, lemon juice, pistachio nuts, multicoloured sugar sprinkles

Taken from recipes-plus.com/api/v2.0/recipes/15963 (may not work)