BAKE AT 350 ROYAL ICING RECIPE RECIPES

Steps:

• Cream the butter and sugar in the bowl of a standing mixer until light and fluffy, about 5 minutes.
• Meanwhile, combine the flour, baking powder, salt and cardamom in a small bowl and whisk together. Set aside.
• Add the egg and vanilla extract to the butter-sugar mixture and mix until well-combined.
• Gradually add the flour to the standing mixer, scraping down the sides as necessary.
• Continue to mix until the dough begins to come together in a ball.
• Wrap the dough in plastic and refrigerate for at least three hours or overnight.
• To bake, preheat the oven to 350 and line baking sheets with parchment paper or Silpat baking mats.
• Allow the dough to come to room temperature.
• Flour a board or pastry mat and a rolling pin.
• Roll the dough out to ¼-inch thickness, turning frequently and adding more flour as necessary to prevent sticking.
• Cut out shapes using cookie cutters.
• Transfer the shapes to cookie sheets.
• Be sure to gather the scraps of dough and roll them out again. If the dough gets too soft, pop it back in the refrigerator for a half-hour or so.
• Bake for 10-12 minutes or until the edges turn golden brown.
• Cool cookies completely on wire racks prior to decorating.
• Combine the powdered sugar, egg whites, cream of tartar and vanilla in the bowl of a standing mixer and whip using the whisk attachment on high speed until glossy and the mixture holds stiff peaks.
• Transfer the icing to a squeeze bottle or piping bag to decorate the cookies.
• Allow icing to harden before putting cookies in tins or plastic containers.

Steps:

• Sift sugar into a bowl of an electric mixer. Add remaining ingredients. Using the paddle attachment, mix on low until sugar is incorporated. Increase speed to medium and beat for 5 minutes. Check for stiff peaks.  If needed, increase speed to medium-high and continue beating icing, watching closely for stiff peaks. Once stiff peaks are formed, transfer the icing to bowls and cover with plastic wrap, pressing the wrap onto the icing to prevent crusting.  At this point, the icing can be tinted with gel paste food coloring. The icing can also be thinned with water to fill in piped outlines.