Amazing Sugar cOOkies!


275 grams Butter
250 grams sugar
1 large egg
1 teaspoon vanilla flavour ( you can add your own flavour)
450 grams flour
50 grams almond meal ( ground almonds)
If you want nutfree add the 50grams of flour to the flour

Measure out the ingredients in separate bowls.
Beat butter and sugar together till light & fluffy for at least 10- 15 minutes.
Add egg & vanilla flavour, mixing it very well. Add in the flour in two batches ( and the almond meal) and mix it well making sure not to over beat it.
Tip the dough into a container lined with Saran wrap ( plastic wrap), press it down, cover it well with the plastic wrap and refrigerate for at least half hour or till ready to use.
On a floured surface roll out the cookie dough to 3/16 of an inch, you might have to dust the top of the cookie dough to prevent it from sticking on the rolling pin.
Cut out your fun shapes with cookie cutters or templates ( Mr Google has a lot of fun ideas...)
Place on baking trays lined with parchment paper and return to the fridge for at least 20 - 30 minutes, meanwhile preheat the oven to 350 degrees F. Bake the cookies for 10 minutes or until golden brown ( not dark!).
Cool completely and store in an airtight container until you're ready to decorate them.
Tip- If you find that the dough is not coming together ( due to weather change or different altitude), you can always add 2-3 Tablespoon of butter

Royal Icing for Cookie Decorating
5 Tablespoons meringue pd
500 grams icing sugar
few drops vanilla extract
90 mls water

Measure all the ingredients in a mixing bowl ( reserve 3 tablespoons of water) and mix on low speed till it is well combined, if the icing looks crumbly add the reserved water and mix on medium-low speed. The icing should be thick and dense not fluffy. When ready, immediately cover it to prevent from drying. Best is to use an airtight container.