- Yield : 36
- Servings : 36
- Prep Time : 20m
- Cook Time : 6m
- Ready In : 28m
- 225g unsalted butter, softened
- 330g all-purpose flour
- 225g caster sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp of vanilla essence
- 1 large egg, separated
- FOR THE ICING
- 225g of icing sugar
- 2 egg whites
- 1 tsp of lemon juice
- Optional food colouring
Mix together the flour, baking powder and salt and set aside.
Cream together sugar and butter until light and fluffy. Add the egg yolk and beat well and then add the egg white and vanilla. Beat for a further 30 seconds. Finally add the flour and beat for a further 30 seconds.
Divide the dough into two and cover with clingfilm and chill in the refrigerator for 1 hour.
Preheat the oven to 190oc - 200oc or gas mark 4.
Work with one dough segment at a time, roll out on a light dusted surface approximately 1/8 inch thickness. Cut out shapes with a lightly dusted cookie cutter.
Place the cut outs onto a lightly floured baking sheet.
Bake for 6-8 minutes or until lightly golden in colour.
Remove and cool immediately.
In a bowl of a stand up mixer fitted with a whip attachment , beat the egg whites on full speed until foamy.
Switch to a low speed and add the sifted icing sugar into the whites until fully incorporated. Then add the lemon juice and beat on high speed until the icing sugar is thick and forms peaks, about 5 - 10 minutes.
Add the food colouring if you wish.
Decorate and enjoy. Tip: These will make wonderful edible Christmas decorations, just punch a hole at the top of the cookie before baking. You can then thread some ribbon through the hole at the top and decorate your christmas tree or cover with a small clear bag and give to your friends as gifts.