For the royal icing, you will need:

Xmas cut out cookies recipe. Gradually add the flour to the mixture, stirring well until everything is fully combined. The butter should be stick butter, not tub butter…and not margarine! They taste like shortbread cookies, but not quite as buttery or crumbly.

In a large mixing bowl using an electric mixer, cream the shortening and sugar together for 1 to 2 minutes or until well combined. Combine the flour, baking powder and salt; You can halve or quarter the recipe) jump to recipe.

Web flour, salt, sugar, eggs, vanilla and butter. Chill in the refrigerator at least an hour but up to 48 hours. They hold their shape after baking and they also taste amazing!

Mix in flour & salt. They are as classic as vanilla biscuits can be. In a large bowl or stand mixer, cream together butter and sugar.

Eggs whites (pasteurized recommended) confectioners’ sugar. 1 cup ( 2 sticks) of unsalted butter. Leave one half of shortbread dough in the bowl and place the other half on a lightly floured surface.

Roll out first portion of dough to ¼ inch in. We need 1 egg to be the binder for this dough so that the cookies hold together. In a bowl, cream butter and sugar.