Makes 20 Cookies
Preheat oven to 350F. Using a half portion of chilled Mother Dough, roll out on a lightly floured surface to π” thickness. Using a floured cookie cutter, cut out shapes. Transfer to a parchment-covered sheet pan. Bake for 8-10 minutes or until lightly golden. Transfer to a wire rack to cool until ready to decorate with sprinkles, Royal Icing (recipe below) and candy.
Beat together on low speed 2 cups icing sugar, 2 tsp powdered egg white, 1 tsp lemon juice and 3 tbsp of warm water for one minute. Add more water if you’d like the icing to be thinner. Increase speed to high and beat for 3 more minutes until it forms stiff, glossy peaks. Divide into small bowls and add food colouring.