Directions
BEAT butter, granulated sugar and vanilla in mixer bowl on medium speed until light and fluffy, about 3 minutes. ADD egg and egg yolks; BEAT on low speed until blended. Gradually ADD flour and salt, beating just until blended.
REFRIGERATE dough, wrapped in plastic wrap, at least 2 hours or up to 2 days.
HEAT oven to 350° F. WORK with half of the dough at a time, keeping remaining dough refrigerated. ROLL out dough on lightly floured surface to 1/4-inch thickness. CUT out cookie shapes using cookie cutters; PLACE 1 inch apart on parchment paper-lined or ungreased baking sheets. BAKE until edges are lightly browned, 8 to 10 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; COOL completely.
FOR ICING: COMBINE powdered sugar, meringue powder, butter and water in mixer bowl. BEAT on high speed until light and fluffy, 6 to 8 minutes. If icing is too thick, THIN with small amounts of additional water.
Ingredients
- 1 large EGG, room temperature
- 2 large EGG yolks, room temperature
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup granulated sugar
- 2 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 2 2/3 cups powdered sugar, sifted
- 2 Tbsp. meringue powder
- 2 Tbsp. softened butter
- 4 Tbsp. water
Tips
Chilled dough is easier to handle and holds its shape better.
Roll the dough, cut out the shapes and put the entire baking sheet in the fridge for a few minutes before baking.
Divide icing among small bowls; tint with food coloring as desired. Ice cookies and sprinkle with colored sugars, sprinkles or nuts.
Per serving: 1 cookie (1/48 of recipe)
- Calories 109
- Total fat 5 g
- Saturated fat 3 g
- Polyunsaturated fat 0 g
- Monounsaturated fat 1 g
- Cholesterol 23 mg
- Sodium 27 mg
- Carbohydrates 16 g
- Fiber 0 g
- Sugar 11 g
- Protein 1 g
- Vitamin A 41 mcg
- Vitamin D 0 mcg
- Folate 14 mcg
- Choline 11 mg
- Calcium 4 mg
- Iron 0 mg
- Potassium 11 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.