Shortbread Cutouts

Directions

• 1. Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in flour. Transfer dough to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.)
• 2. Divide dough in half. Roll each portion between 2 sheets of waxed paper to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with colored sugar.
• 3. Bake until lightly browned, 20-25 minutes. Remove from pans to wire racks to cool.
• 4. In the bowl of a stand mixer add water, meringue powder, vanilla extract and cream of tartar. Whisk by hand until meringue powder has completely dissolved.
• 5. Place bowl on stand mixer fitted with a paddle attachment. With mixer on low, slowly add 5 cups confectioners’ sugar, a little at a time, until all the confectioners’ sugar has been incorporated. Increase speed and mix until icing is glossy and forms peaks, 3-5 minutes; divide icing in half.
• 6. For stiff icing (used for outlining cookies), the frosting should form stiff peaks and hold its shape; if needed, add remaining 1 cup confectioners’ sugar, a little at time, until desired consistency is reached.
• 7. For flood-consistency icing (used for filling in cookie design), a line cut through the icing with a spatula should take 15 seconds to disappear. Add water to the remaining half of the icing, a little at a time, stirring by hand, until the desired consistency is reached.
• 8. Tint icing with food coloring and decorate as desired. Keep icing covered to prevent drying. Let cookies stand until icing is set.