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1
Preheat oven to 400 degrees Fahrenheit.
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2
Whip the butter and sugar together. Add the egg and vanilla seeds (split the pod in half and scrape the inside with the tip of a knife).
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3
Stir in the flour gradually.
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4
If the dough is too sticky, add a little flour.
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5
Once the dough forms into a ball (do not over-knead the dough to avoid making it elastic), roll out on a floured surface and cut out with cookie cutters.
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6
Bake about 8 to 10 minutes until the cookies are barely browned.
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7
Combine all the dry ingredients in a mixer bowl fitted with the whisk. Mix on medium speed, gradually adding water and vanilla extract.
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8
If coloring is desired, add food dye now.
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9
Whip for 8 to 10 minutes. Set icing aside in cling film (in contact with the icing) and cool. The icing can be stored for up to a week in the refrigerator, which is why meringue powder is used instead of fresh egg white, to
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10
reduce the risk of salmonellosis.
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11
Once cooled, decorate the cookies. Start with the cookie's contours using a piping bag.
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12
Once the cookies with contours are done, fill in contours using a small spoon.
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13
Doing the edges of the cooky is a bit of a long task, but necessary in order to have beautifully and cleanly decorated shortbread cookies.
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14
Cookies will keep for several days in an airtight container.
