Awkward Penguin Cookies

Let's get started!

1. In a medium bowl, whisk together flour, nutmeg, 1 tablespoon of sugar, almond flour, salt, and baking powder until well combined.
2. In a large bowl, mix butter with a hand mixer until fluffy. Add sugar and mix again.
3. Add eggs one at a time and then mix in vanilla extract and almond extract.
4. Combine half of the dry ingredients with the wet and mix well. Add the second half of the dry ingredients and mix again.
5. Transfer half of the dough into a medium mixing bowl and add 1 to 3 drops of black food coloring. Leave the other half white.
6. Place each half of the dough on an individual piece of plastic wrap and mold it into a square shape, about 1 inch tall (PICTURE at 3:32). Wrap each dough and chill in the fridge for an hour.
7. Roll out the white dough into a log shape about 18 inches long. (PICTURE at 4:03) Wrap it in plastic wrap and freeze completely.
8. Preheat oven to 350ºF. Roll out the black dough the same length as the white dough, but only ¼ inch thick.
9. Make a small round groove down the middle of the black dough lengthwise (PICTURE at 4:39) and then brush egg wash into the groove.
10. Lay the white dough log in the groove and gently press it down. Apply another light layer of egg wash to the top of the white dough.
11. Wrap black dough strip over the white dough log, using egg wash as a glue (PICTURE at 5:13). Wrap the log in plastic wrap and freeze completely.
12. Cut the log into slices about ¼ inch thick and place them onto a baking tray. Bake for 7 to 9 minutes.

Time to decorate!

1. Dye one part of royal icing orange, one part black, and leave one part white. Place each color in a decorating bag.
2. Use a #2 tip to pipe white, oval-shaped eyes onto the cookie. (PICTURE at 6:56)
3. With a #1 tip, pipe and orange beak and feet (PICTURE at 7:18).
4. Use a #1 tip to pipe black pupils in the eyes and the wings. (PICTURE at 7:24)
5. TaDa! Awkward Penguin Cookies make a great conversation starter at social gatherings!