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1
For the cookies:
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2
Cream the unsalted butter.
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3
Add granulated sugar, vanilla extract and egg to the butter and mix well.
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4
Add cake flour in several batches, stirring well after each addition, then knead by hand.
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5
Divide the kneaded cookie dough into 5 to 6 pieces.
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6
Chill the dough for at least an hour in the refrigerator.
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7
Roll the dough out about 5mm thick, and cut out with a cookie cutter.
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8
Rolling the cookie dough out thinly will make the cookies easier to ice and better looking.
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9
Bake in a 340F/170C oven for about 10 minutes.
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10
For the icing:
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11
Mix the dried egg white powder and water and let sit for 30 minutes.
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12
In the meantime, sift the powdered sugar.
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13
Add the sifted powdered sugar to the egg white liquid, and mix until shiny.
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14
Put the icing in a piping bag, and draw an outline around the edges of each cookie.
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15
Make the icing outlines really really thin.
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16
Wait until the outlines have totally dried.
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17
Add water to the remaining icing to soften.
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18
Pipe in the softened icing inside the outlines to fill them in.
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19
Wait until the icing has dried thoroughly.
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20
Mix the black food coloring in the icing.
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21
Add a tiny bit of water to the icing, so that's it's a consistency that's easy to draw with.
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22
Draw the faces on, with the piping bag held perpendicular to the cookie surface.
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23
Apply the decorations:
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24
Stick on the decorations before the icing dries.
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25
Here's how the cookies look.
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26
A close up view.
