Ingredients

• 150g unsalted butter, at room temperature
• 3/4 cup caster sugar
• 2 tsp vanilla extract
• 1 free range egg
• 2 cup plain flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 free range egg white
• 1/2 tsp lemon juice
• 1 1/2 cup pure icing sugar, sifted

Method

1. Using an electric mixer, beat butter, sugar, and vanilla until pale and creamy. Add egg, beating until combined. Sift flour, baking powder and salt over butter mixture, then stir to combine. Shape dough into a disc, wrap in baking paper and refrigerate for 15 minutes to rest.
2. Meanwhile, preheat oven to 190°C/170°C fan forced. Line 2 baking trays with baking paper.
3. Roll dough out between 2 sheets of baking paper until 5mm thick. Using assorted Christmas cookie cutters (about 5 x 8cm), cut shapes from dough, re-rolling scraps and cutting shapes. Place 4cm apart on trays, then bake, swapping trays halfway through cooking, for 12 minutes or until light golden. Stand on trays for 10 minutes before transferring to a wire rack to cool completely.
4. Meanwhile, to make the royal icing, lightly whisk egg white and lemon juice in a bowl. Gradually add icing sugar, whisking until smooth and combined. Spoon mixture into a piping bag fitted with a 2mm plain nozzle. Using picture as a guide, decorate cookies with icing. Stand for 30 minutes to set, then serve.