100gramsbutter, unsaltedSoftened to room temperature
1teaspoonvanillaOr extract of your choice (I love almond or lemon)
113gramsMeringue PowderI use Wilton’s
Preheat oven to 375 degrees F.
Cream the butter and sugar together in a bowl until pale, light and fluffy.
Beat in the egg and extract, a little at a time, until well combined
Stir in the flour until the mixture comes together as a dough.
Roll out the dough on a lightly floured work surface to about 1/2″ or desired thickness.
Using cookie cuttters or a glass, cut cookies out of the dough and carefully place onto a baking tray. I place them directly on my trays but they are very seasoned – if you are using newer or dark trays, you might want to put them on parchment paper.
Bake for 8-10 minutes or until pale golden brown. If the edges start turning brown you’ve gone too far. Remove from oven and let set for 5 minutes then cool on a wire rack.
Once cooled, use the edge of a spoon to gently scrape any rough edges on the cookies to smooth.
Beat all ingredients together – add water one tablespoon at a time until icing forms peaks (7-10 minutes at low speed with heavy-duty mixer, 10-12 minutes with hand held mixer). Add food coloring if desired.
Use a pastry bag and decorating tips to decorate completely cooled cookies – I HIGHLY recommend looking up techniques on YouTube if you’ve never done this before, or even if you have to get some new ideas.
Cookie recipe from BBC Food: www.bbc.co.uk
Royal Icing recipe from www.wilton.com