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1
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
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2
Add the egg and vanilla and beat until incorporated.
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3
Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated.
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4
Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
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5
Line 2 baking sheets with parchment paper.
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6
Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick.
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7
Refrigerate until slightly firm, about 15 minutes.
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8
Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets.
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9
Gather the scraps and refrigerate until firm; reroll once to cut out more cookies.
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10
Refrigerate the cutouts until firm, about 30 minutes.
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11
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes.
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12
Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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13
Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl.
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14
Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form.
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15
Spread on the cookies and decorate with nonpareils.
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16
Let set, about 1 hour.
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17
Photograph by Johnny Miller
