Ingredients
1cupunsalted butter
1cupgranulated white sugar
2tsppure vanilla extract
1egg
3cupsall purpose flour,or plain flour
¾tspsalt
¾tspbaking powder
¼cupwater
1tbspprepared royal icing mix,or more
Preparation
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
In a large bowl, cream butter and sugar together with a thick wooden spoon or electric beaters, and beat for about 3 minutes or until smooth. Beat in the vanilla and the egg.
Add in 2 cups of flour, baking powder, and salt. Mix until well combined.
Then, add the rest of the flour until the mixture becomes a stiff cookie dough. Turn dough out onto a clean surface. Lightly wet hands and knead the dough until it forms a soft ball.
Wrap dough with plastic wrap and chill in the refrigerator for 30 minutes.
Divide dough in half, then roll out about ¼ inch thick onto a lightly floured surface. Cut using any cookie cutter shape, and transfer immediately onto baking sheet.
Bake for 6 to 8 minutes or until just set. For crispier golden edged cookies, bake for up to 9 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
Mix the water with the royal icing mix in a small bowl. Pour into a small piping bag with a round icing tip #5, outline and flood the cookies with silver or grey. Allow to set.
Then, using round icing tip #1, pipe any other decorations over the top, or add edible pearls, edible cachous, edible balls, sprinkles, or edible glitter.
