Vanilla Icebox Cookies (from America's Test Kitchen)
Makes approx: 4 doz.
2 and 1/4 cups all purpose flour
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup confectioners’ sugar
2 large egg yolks
2 tsp vanilla extract
Whisk flour and salt in medium bowl. Using a stand mixer with paddle attachment, beat butter, granulated sugar, and confectioners’ sugar on high speed until light and fluffy. Beat in egg yolks and vanilla until combined. Slowly add flour mixture on low speed and mix until combined. Divide dough in half and roll into two 6-inch logs. Wrap dough tightly in plastic wrap and refrigerate for at least two hours (or freeze until firm, 15-20 min).
Heat oven to 325 degrees. Line two baking sheets with parchment paper. Slice dough into 1/4 inch thick rounds and place 3/4 inch apart on the baking sheets. Bake until cookie edges begin to brown, about 12 to 15 minutes. Switch and rotate baking sheets halfway through baking. Cool cookies on sheets for 3 minutes before transferring to a wire rack. Cool completely before serving.
Icing:
2-3 cups confectioner's sugar
1/4 water
2 Tbsn meringue powder
1/8 tsp vanilla extract
Mix all ingredients until combined. Consistency should be thick, not too runny.
Reserve some white for writing and divide the remainder in two for blue and green tint.
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