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Ingredients
- FOR ROYAL ICING:
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups butter, room temperature
- 3/4 cup icing sugar
- 1/2 cup granulated sugar
- 2 tablespoons pure vanilla
- 4 cups icing sugar
- 1/4 cup meringue powder
- 6 to 8 tablespoons water
Details
Preparation
Step 1
1. Preheat the oven to 350.
2. Onto a large piece of parchment paper, sift together the flour and baking powder. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium to high speed until light and fluffy. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Scrape down the sides of the bowl again.
4. Turn the mixer to low and add the dry ingredients and mix until fully combined.
5. Shape the dough into a large disk about 1 inch thick and wrap in plastic wrap. Chill in the refrigerate for at least 1 hour.
6. Divide the disk into two. Place half the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick.
7. Use the cookie cutter of your choice to cut out about 12 cookies. Carefully transfer to the prepared cookie sheet and place about 1/2 inch apart. You may have to combine the dough scraps and re-roll the dough to cut out enough cookies. Avoid doing this too many times, as the cookies will become tough with over-handling.
8. Use a rolling pin to roll out the second disk of dough to about 1/4 inch thick and repeat step 7.
9. Bake in the preheated oven to 15 minutes or until the cookies are lightly browned around the edges.
10. Remove from the oven and allow the cookies to cool for about 10 minutes on the sheets, then transfer to wire racks to cool completely.
FOR ICING:
1. In a stand mixer fitted with a whisk attachment, combine the icing sugar and meringue powder. mix on medium speed until the meringue powder is evenly distributed throughout the icing sugar.
2. Turn the mixer to low and slowly add the water, little by little, until the icing reaches the desired thickness and consistency.
(When icing cookies, you need two different consistencies of icing. The dam icing should be thick enough to hold its shape; the flood icing should be loose enough to spread across a cookie without being so thin that it runs off).
3. Once the water is incorporated, beat the mixture on high to create some volume and lightness in the icing.
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