-
1
Beat butter, vanilla and sugar in large bowl with electric mixer until just combined. Add eggs, one at a time, beating well after each addition.
-
2
Stir in sifted flours, in 2 batches; mix to a soft dough. Knead dough on floured surface until smooth. Cover and refrigerate for 30 mins.
-
3
Preheat the oven to 350u00b0F. Grease and line 2 baking pans with parchment paper.
-
4
Roll dough, in batches, between sheets of parchment paper to 1/4-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling dough as necessary. Place shapes, about 2 inches apart, on prepared pans.
-
5
Bake for 10 mins, or until cookies are lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
-
6
Knead icing on surface dusted with a little cornstarch until icing loses its stickiness. Roll to a 1/8-inch thickness. Cut 18 wedding cake shapes from icing, the same size as cookies. Re-roll icing as necessary. Cover icing shapes with plastic wrap.
-
7
Brush the top of a cookie with egg white. Place an icing shape on top. Press patchwork cutter onto icing to make a quilted pattern, or score in a crisscross pattern with a knife.
-
8
Dip small paint brush into water; wipe brush until almost dry. Dab paint brush at corners of quilted squares. Using tweezers, position silver dragees at the corners. Let stand until set.
