Instructions

For the Cookies

1. In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. About 4 minutes.
2. Mix in the salt.
3. Add the flour to the mixing bowl and mix on medium/low speed until just incorporated.
4. Press the dough out on a piece of parchment paper to about 1/2-inch thick. Cover and chill the dough in the refrigerator for about 15 minutes.
5. Preheat oven to 350 degrees F (180 C).
6. Roll the dough out to 1/4-inch thick and stamp out with cookie cutters.
7. Place the cutout cookies on parchment lined baking sheets and prick each cookie with a fork several times. Bake for 8-12 minutes until lightly browned and set.
8. Allow to cool completely before decorating.

For the Icing

1. Place the room temperature egg whites into the bowl of a stand mixer and beat using the whisk attachment. Whip until very frothy about 2-3 minutes.
2. Add all of the powdered sugar to the bowl and start whisking on low. After combined, turn up the mixer and beat on high for about 5-7 minutes until very glossy with stiff peaks.
3. Add in the vanilla extract or paste, almond extract, and salt and whisk together.
4. If you wish to color your icing: add a couple drops of gel food coloring and whisk to combine. Scrape down the sides of the bowl and get rid of any white streaks. Add more coloring a drop at a time until you have the desired color. If you'd like to do several colors, divide the icing into smaller bowls and color them individually.

To Decorate

1. Use the thicker icing as is to decorate with lines, stripes, borders, dots, and any smaller details like a snowman nose or lettering. Pour icing into piping bags fitted with tips.
2. Use a thinner icing to fill in areas inside borders where you want to cover an entire area. To thin out, add a drop or two of water and stir together. It should be pourable but not runny. Add to a piping bag without a tip and fill in. To thicken up, add more powdered sugar.
3. To layer the icing: wait at minimum 2 hours before piping the next layer.
4. After decorating, let completely dry before packaging. Be careful not to move them too early or they'll smudge. I recommend leaving cookies out overnight before moving.