Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1 cup (225g) Unsalted butter, cold and cubed
  • 1 cup (200g) Granulated white sugar
  • 1 large (50g) Egg, room temperature
  • 1.5 tsp (7ml) Pure vanilla extract
  • 0.5 tsp (3g) Sea salt
  • 1 tsp (2g) Fresh lemon zest
  • 4 cups (500g) Confectioners' sugar, sifted
  • 4 tbsp (30g) Meringue powder
  • 0.5 cup (120ml) Warm water
  • 1 tbsp (15ml) Light corn syrup
  • 0.5 tsp (2ml) Clear almond or lemon extract
  • Gel food coloring (Gold, Black, and Silver)

Instructions:

  1. In a stand mixer fitted with a paddle attachment, cream the cold cubed butter and granulated sugar on medium-low speed until combined but not aerated.
  2. Incorporate the egg, vanilla extract, and lemon zest into the butter mixture.
  3. Gradually add the all-purpose flour and sea salt, mixing until the dough clumps together and pulls away from the sides of the bowl.
  4. Divide the dough into two disks and roll out between sheets of parchment paper to a 1/4-inch (6mm) thickness.
  5. Chill the rolled dough sheets in the freezer for 20 minutes to ensure sharp edges when cutting.
  6. Preheat oven to 350°F (175°C). Cut shapes using New Year themed cutters and place on a silicone-lined baking sheet.
  7. Bake for 10–12 minutes until the edges are set and the tops appear matte. Cool completely on a wire rack.
  8. Prepare the icing by whisking meringue powder and warm water until frothy, then add powdered sugar and beat on low speed for 5-7 minutes until stiff peaks form.
  9. Mix in light corn syrup and clear extract. Divide icing and tint with gel colors. Adjust consistency with water for flooding (20-second) and detailing (stiff peak).
  10. Outline and flood the cooled cookies, allowing them to dry completely to a porcelain-like finish.