3-3/4 cups/887 mL all-purpose flour
2 tsp/10 mL baking powder
1/4 tsp/1 mL Watkins Coarse Sea Salt, freshly ground
1 cup/250 mL unsalted butter, softened
1-2/3 cups/394 mL sugar
2 large eggs
1 tsp/5 mL Watkins Pure Vanilla Extract
3 tbsp/45 mL meringue powder
1/2 tsp/2.5 mL cream of tartar
3-3/4 cups/887 mL confectioners’ sugar
4-5 tbsp/60-75 mL of water
In a bowl whisk together the flour, baking powder and salt, set aside. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until well incorporated. Mix in the extract. Add the dry ingredients. Refrigerate the dough until set, about an hour. Preheat the oven to 350ºF/180ºC. Line baking sheets with parchment paper. Roll dough out and use a star shaped cookie cutter to cut out the cookies. Bake for about 8 minutes, or until just golden on the bottom.
Icing: Combine all the ingredients for the icing; adding 4-5 tbsp. of water depending on the consistency or thickness of icing desired. Blend together on low speed until all the sugar is blended, then turn it up to medium-high and whip to stiff peaks. For simple decorations: Spread a thin layer of the icing over the cookie. While the icing is still soft, sprinkle with decorations.
Makes approximately 24 cookies.