- 250g butter, softened
- 125g castor sugar
- 10ml vanilla essence
- 1 egg yolk
- 350g flour
- 2 egg whites
- 2ml cream of tartar
- 375g icing sugar
- 5ml vanilla essence
- 5-15ml water
- a few drops of food colouring
- edible metallic dusting powder
Cream together the butter and castor sugar until light and creamy. Add the egg yolk and vanilla and mix well. Gradually add the flour and mix just until the dough comes together. Divide the dough into 2 flat discs and wrap in cling film. Refrigerate for 1 hour.
Preheat the oven to 180°C and line 2 x Le Creuset Insulated Cookie Sheets with baking paper. Roll out one of the discs of dough between 2 pieces of lightly floured baking paper to about 2mm thick. Cut out shapes as desired. Bake for 10 – 12 minutes, or until the cookies are just turning golden.
Allow the cookies to cool for 5 minutes on the tray, then remove and cool completely on a wire cooking rack. Repeat this process until all the dough has been used.
To make the icing, sift the icing sugar into a bowl and stir in the cream of tartar. Add the egg whites and vanilla essence and mix well to a thick paste.
Colour the icing with food colouring as desired. Add the water, one teaspoon at a time, until the icing is the texture of honey. Keep covered until ready to use.
Once the cookies have cooled, add the icing to a piping bag fitted with a writing nozzle. Pipe the outline of each cookie first, then fill or “flood” the centre with more icing. Use a toothpick to smooth out any imperfections.
Allow the icing to dry for about 6 hours, the use a clean soft paintbrush to dust the surface of each cookie with metallic powder.
Image and recipe by The Sweet Rebellion.