Preheat oven to 350° F.

Beat in extracts and egg.

In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff, which is good.

Don't chill the dough! Roll it out to about 1/8" on a floured surface and cut with a cookie cutter.

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Let cool completely before icing.

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.

Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.

How to marble your sugar cookies:

Divide your icing into four small bowls. Squeeze one drop of food coloring into one bowl, and swirl it around the icing with a toothpick until you are satisfied with the marbled pattern. You can play with so many different colors here!

Take a cookie and lay it flat on top of the icing. Press it in lightly so that the icing sticks. Carefully grip the sides of the cookie to lift it straight out of the icing, taking care not to tilt it too much. Place the cookie on a flat baking sheet or cooling rack so that the icing can set. This may take about an hour.

You can reuse each bowl about two times before the icing starts to get muddy - once that happens move on to another bowl with the clean, uncolored icing. If you have more cookies left over and need more icing, you can scrape off the top layer of food colored-icing and find some clean icing underneath.

Repeat these steps with different colored icing until each cookie is decorated.