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1
To make the cookies: Bring the butter to room temperature.
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2
Sift the dry ingredients.
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3
Put the butter in a bowl and whisk until it reaches a cream-like consistency.
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4
Add the sugar and whip until the batter becomes light and fluffy.
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5
Add the egg yolk and mix.
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6
Add the dry ingredients, then stir the mixture together with a rubber spatula.
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7
When the dough comes together, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
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8
Roll out the dough to a 3-4 mm thickness, cut out the shapes with cookie cutters of your choice, and bake in an oven for about 15 minutes at 340F/170C.
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9
To make the icing: In a bowl, mix the sugar, egg white and lemon juice until the icing turns glossy.
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10
The icing should be runny enough to drip off the end of a spoon like the consistency of slightly thick soft serve ice cream.
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11
Pipe the icing on the cookies with a cake decorating bag.
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12
Allow ample time for it to dry.
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13
To make the cocoa icing, dissolve cocoa powder in an equal amount of water and mix with the white icing.
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14
To make pink icing, add a small drop of red food coloring to the white icing.
