1/2 cup white sugar 7 ounces butter, softened 1 egg 1 tsp vanilla extract 3 cups plain flour 3 tbsp meringue powder 4 tbsp water 1 tsp lemon juice 3 ½ powdered sugar, sifted Water, for softer consistency
1. In the mixing bowl of a stand mixer, beat butter and sugar until pale yellow. Gradually pour the egg and vanilla extract and mix until combined. Add sifted pain flour and incorporate until dough is made. Remove from the bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
2. Lightly flour a silicone baking mat or parchment paper and using a rolling pin, evenly roll the dough out to about 1/4-inch thickness.
3. Using a cookie cutter, cut the dough into Christmas shapes.
4. Take the cookies to the freezer for 30 minutes before baking for them to remain their shape.
5. Bake at 350 F for 10-12 minutes or until lightly golden. Let them cool down before decorating.
6. In a medium size bowl, combine meringue powder, water and lemon juice. Gently add sifted powdered sugar and mix until stiff peaks are formed. Divide the royal icing in as many colors you need for decorating the Christmascookies.
7. To get the right consistency for decorating, gradually add water drops until the icing drizzles down and smoothes out within 10 seconds.
8. Cover the surface of each bowl to prevent the royal icing from drying out.
9. Pour royal icing in a piping bag, cut off the end and have fun decorating the cookies.
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