(for the cookies)
- 3 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- In a separate bowl whisk together the flour, salt, and baking powder. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
- Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
- Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
- Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- 2 large egg whites
- 2 teaspoons fresh lemon juice
- 3 cups confectioners (powdered or icing) sugar, sifted
- In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.