Cookie Ingredients

• 1/2 C tallow beef fat
• 1/2 C sugar
• 2 eggs room temperature (or 4.2 oz Japanese Jumbo Quail Eggs about 7-8)
• 1 t Mexican vanilla extract
• 2 t baking powder
• 2 3/4 C unbleached flour

Directions

1. Set oven to 400 F. 
2. Cream tallow and sugar medium speed until fluffy about 2 minutes.
3. Add eggs and vanilla.
4. Add sifted baking powder and flour a cup at a time.
5. Shape into a ball and roll to about a 1/8" thickness rolled on plastic wrap to prevent sticking to rolling pin. 
6. Cut into squares or fun Texas cookie cutters 
7. Place about an inch apart on a reusable silicone baking sheet  or spray cooking oil.
8. Bake 7 minutes depending on thickness, bottom should be pale and NOT brown.
9. Cool and decorate.

Icing Ingredients

• 2 C powdered sugar
• 2 T Karo corn syrup
• 3 T whole milk
• 1/2 t Mexican vanilla extract
• 1/4 t almond extract
• pinch of kosher salt

Directions

1. Combine all ingredients with a hand mixer on low speed about 5 minutes.  If it's too thick add milk 1/4t at a time or add powdered sugar if too thin, a tablespoon at a time.
2. Use small bowls to mix colors and quart disposable storage bags if you don't have piping bags.  Have fun with colors and textures. This is a good selection of colors you never knew you needed to be creative