BEAT butter, granulated sugar and vanilla in mixer bowl on medium speed until light and fluffy, about 3 minutes. ADD egg and egg yolks; BEAT on low speed until blended. Gradually ADD flour and salt, beating just until blended.
REFRIGERATE dough, wrapped in plastic wrap, at least 2 hours or up to 2 days.
HEAT oven to 350° F. WORK with half of the dough at a time, keeping remaining dough refrigerated. ROLL out dough on lightly floured surface to 1/4-inch thickness. CUT out cookie shapes using cookie cutters; PLACE 1 inch apart on parchment paper-lined or ungreased baking sheets. BAKE until edges are lightly browned, 8 to 10 minutes. COOL on baking sheets 1 minute. REMOVE to wire racks; COOL completely.
FOR ICING: COMBINE powdered sugar, meringue powder, butter and water in mixer bowl. BEAT on high speed until light and fluffy, 6 to 8 minutes. If icing is too thick, THIN with small amounts of additional water.
INGREDIENTS
large EGG, room temperature
1
large EGG yolks, room temperature
2
unsalted butter, room temperature (2 sticks)
1 cup
granulated sugar
1 cup
vanilla
2 tsp.
all-purpose flour
2 1/2 cups
salt
1/2 tsp.
powdered sugar, sifted
2 2/3 cups
meringue powder
2 Tbsp.
softened butter
2 Tbsp.
water
4 Tbsp.
tips
Chilled dough is easier to handle and holds its shape better.
Roll the dough, cut out the shapes and put the entire baking sheet in the fridge for a few minutes before baking.
Divide icing among small bowls; tint with food coloring as desired. Ice cookies and sprinkle with colored sugars, sprinkles or nuts.
American Egg Board
