Ingredients:
230 g flour
1/8 teaspoon salt
1/2 teaspoon baking powder
113 g butter, room temperature
150 g granulated white sugar
1 large egg
1 teaspoon vanilla
Icing:
I just use store bought royal icing, but if can’t get hold of that use the following:
1 large egg white
1 teaspoons fresh lemon juice
165 g icing sugar, sifted
Method:
Whisk together the flour, salt, and baking powder and set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour or until firm enough to roll.
Preheat oven to 177 degrees C. Line two baking sheets with grease-proof paper.
Remove the dough from the fridge and, on a lightly floured surface, roll out the dough to a thickness of 1 cm. Keep turning the dough as you roll. Cut out cookies using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets. Place the baking sheets with the unbaked cookies in the fridge for 10 to 15 minutes.
Bake cookies for about 10 minutes or until they begin to brown around the edges. Remove from oven and let them cool on baking sheets for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing and decorate with hundreds and thousands.
For the icing:
Beat the egg whites with the lemon juice. Add the sifted icing sugar and beat on low speed until combined and smooth.
Source: Joy of Baking.com
