Cute Nutcrackers with Royal Icing

For the nutcracker cookies mix together flour and sugar in a large bowl. Add the cold butter cut in small peices and rub into crumbs the size of peas. Add vanilla extract and egg and work into a ball quickly. Wrap and chill for at least half an hour in the fridge. The dough can stay in the fridge for about a week.

Cut dough in half, transfer one part back to the fridge and roll out the second on a floured surface. Be sure to roll out thick (at least half a centimeter) as you don't want the cookies to break. Cut out desired shapes and repeat with second half until no dough is left. Bake on baking sheet lined with parchment paper at 180 degrees Celsius for about ten minutes or until lightly golden. The cookies will not spread, so you can place them close side by side. Let cool.

For the icing whip the egg white with the icing sugar for a few minutes until glossy and consistency of toothpaste. You may need to add a bit of sugar or water depending on consistency. Divide into smaller batches and color as desired. Be sure to cover tightly if not using immediately as it will dry up soon. I immedietaly spoon into piping bags to be sure they don't dry out.

First outline the parts you wish to fill with the piping bag, then flood the part. You can spray a little bit of water when flooding to make the icing easier to work with. Before you add a second layer, such as eyes, beard, etc., be sure to let it dry for at least 15 minutes. Deocrate as desired and keep in an airtight container or cookie box to keep fresh once fully dry.