• Leave the butter sticks out to soften to room temperature.
• Beat the soften butter on HIGH until soft mixed and fluff.
  
• Adjust speed to Medium, add sugar and extract.
• When mixed, reduce speed to Medium Low and sift the flour into mixing bowl.
• Continue mixing until dough is forming.
• Get a large plastic wrap layout, swoop the dough onto wrap.
• Roll to cover, then press and tap it a few time to compress the dough.
• Seal and store in fridge for about an hour to harden the dough a little.

Baking

• Line your baking sheets with parchment paper and preheat oven to 350F.
• Cut the dough roll into even chunk. Shape and form into desired shape.
• Arrange them onto baking sheet, make sure to leave some space, do not crowd as they will expand enormously.
  
• For those with filling, just press your thumb in the middle to make a small indent (I used a tamper).
• Spoon in jam onto each indent to fill each.
  
• Bake for 13 minutes (soft cookie) or 15-17 minutes to brown state.
• Once done baking, remove from oven and let sit as is for at least 10 minutes before transferring to cooling racks to avoid breaking.
• For further decoration with icing, wait until your cookies is cool down to room temperature.

Icing & glaze

• Beat the egg white and cream of tartar until bubbling.
• Slowly sift in powder sugar while whisking rigorously.
• When icing get stiff enough and form soft peak, stop adding sugar. This will be your stiff icing for border and detailed designs.
• To make runny icing: Swoop out a small amount of icing, add color and a few drops of water. Mix it with a spatula or electric mixer on LOW. Use this to glaze cookie or fill large area.