Red Currant Bakery

Cookies
0 Preheat the oven to 350 F and place a rack in the center of the oven.
2 In a medium mixing bowl, add in the butter, sugar, salt, vanilla and almond extracts, and grated nutmeg. Beat with a mixer until light and fluffy.
3 Add in the egg and beat again until smooth and thick. Last but not least add in the sour cream and beat once more.
4 Pour in the flour, baking soda, and baking powder beat until just combined. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure the cookie dough is completely mixed.
5 Line a half size baking sheet (18" x 13") with a silicone baking mat or parchment paper.
6 Use a large 1/4 cup cookie/muffin scoop to scoop 6 cookies onto the baking sheet. Be sure to stagger them and space them evenly so they have room to spread. Leave the remaining dough in the bowl.
7 Bake the cookies in the hot oven for 8 minutes. After 8 minutes, rotate the pan and bake for another 6-8 minutes until the tops are still pale but look set.
8 Take the baking sheet out of the oven and leave the cookies on the sheet to cool for 5 minutes before transferring them to a cooling rack.
9 Bake the remaining 3 cookies the same way and then allow the cookies to cool completely before moving on to ice them.
Glaze
11 In a medium bowl, whisk together the powdered sugar and meringue powder.
12 Carefully add in the milk (it's less than you think) and whisk until smooth. It should be stiff but spreadable. If needed add a teaspoon more milk.
13 Pour 115 grams of the glaze into a second bowl. Add in 2.5 tablespoons of cocoa powder and 1-2 teaspoons of milk. Whisk to combine, it should be the same consistency as the plain icing. Cover the chocolate icing bowl with plastic or a lid so it doesn't dry out.
14 For either icing, add more powdered sugar if needed to thicken. Be careful not to keep adding powdered sugar and milk as it will throw off the meringue powder ratio.
15 Working with one cookie at a time, flip the cookie over so the flat side is facing you and hold it in your hand. Use a spoon to frost half of the cookie with the plain icing. Do your best to make a straight line down the middle of the cookie.
16 Place the cookie back onto the cooling rack, with the iced, flat side, face up. Repeat icing with the plain icing for the rest of the cookies. Let the icing set for 5 minutes.
17 Now repeat with the chocolate icing but on the other side of the cookies. If needed add a bit more milk to re-loosen the chocolate icing.
18 Allow the cookies to set up for at least 10 minutes if eating immediately. And completely before wrapping them individually and storing at room temperature if saving for later.