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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 18
Author LDS's Mom

Ingredients

  • 3 cups all purpose flour
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon
  • ½ tsp baking powdered
  • Pinch of salt

For the Royal icing

  • 2 egg whites
  • 2 cups powdered sugar
  • 1 tbsp fresh lemon juice
  • Water
  • Gel food coloring of your choice(optional)

The total time for this recipe did not include the chilling time.

Instructions

  1.  In a large bowl cream together the butter and sugar until smooth.
  2.  Add in the egg, lemon zest and juice then mix them well.
  3. Sift in flour, salt and baking powder. Mix to just combined and roll the dough into a ball.
  4. Cover the dough ball with plastic wrap and put in the freezer for 30 minutes or until firm.
  5. Flatten the dough with a rolling pin between 2 sheets of parchment paper, until obtain the desired thickness.
  6.  Remove the top sheet of parchment paper and cut out the dough.
  7. Place the cut out dough in a baking sheet lined with parchment paper.
  8. Bake in a 350°F preheated oven for 8 to 10 minutes. Let completely cool.
  9. Using a stand mixer (or a wooden spoon), prepare the royal icing by beating egg whites until foamy, then add powdered sugar gradually until soft peaks form.
  10. Add in lemon juice and keep beating until stiff peaks form.

  11. Add food coloring at this point. If multiple colors are needed, divide the icing into small bowls, then add the food coloring and mix well. If the icing is too thick, you add water (1 teaspoon at the time) and mix until obtain the desired thinner consistency. The icing should drip of the spoon easily

  12. Put the cookies on a wire rack that is placed on a baking sheet and spoon royal icing on top until the cookies are completely covered. Let the excess icing drip into the baking sheet and let set for a minute, then use a toothpick to make the designs like the birds beaks, eyes and other.  You can transfer the icing to piping bags fitted with small round tips depending on the design you make. I only used a spoon and a toothpick in this recipe.
  13. Let set completely.