Butter Dough for Tarts, Cookies & Royal Icing Recipe

Makes 2–3 trays of cookies

Ingredients for the Dough:

• 300 g flour

• 80 g powdered sugar

• ½ tsp fine salt

• 150 g cold butter, cubed

• 2 egg yolks

• 1–2 tablespoons cold water

• Optional: 2 vials of vanilla or lemon extract (e.g., Dr. Oetker)

Preparation:

1. Place the flour, powdered sugar, salt, and cold butter (cut into cubes) in the bowl of a stand mixer.

   Use the paddle attachment, not the whisk.

2. Mix on medium speed until the mixture has a sand-like texture.

3. Add the 2 egg yolks and continue mixing for another 1–2 minutes.

4. Add 1 tablespoon of cold water and mix briefly until a dough forms that can be rolled out easily.

   If the dough is still dry (due to smaller yolks), add an extra tablespoon of cold water.

5. Remove the dough from the bowl, wrap in plastic wrap, and refrigerate for 1.5 hours or overnight.

6. Once chilled, take a portion of the dough and knead it slightly by hand to soften.

7. Roll out the dough between a silicone mat and baking paper (to prevent sticking).

   If you don’t have a silicone mat, dust a surface and the top of the dough lightly with flour.

8. Roll the dough to a minimum thickness of 0.5 mm.

9. To get clean cookie shapes:

   • Cut out the dough with your chosen cookie cutters.

   • Before removing the cut-outs, place the mat with the shapes in the fridge or freezer until firm.

   • Then peel off the shapes and transfer them to a baking tray lined with parchment paper.

10. Bake at 180°C with fan for approximately 12 minutes.

These cookies are meant to be decorated, so the edges should remain pale, not browned.

Royal Icing for Decorating Cookies

Ingredients:

• 170 g powdered sugar

• 30 g fresh or pasteurized egg white

• 1 tsp lemon juice (for flavor)

Preparation:

1. Mix all ingredients with a hand or stand mixer for 1–2 minutes.

   You’ll get a thick icing, suitable for outlining cookies and creating lace effects.

2. To flood the cookies (fill inside the outlines), thin the icing slightly with a few drops of egg white, until it spreads smoothly.

💡 Royal Icing Tips:

• If the icing doesn’t spread evenly: add a drop or two of egg white.

• If it’s too runny: add a small amount of powdered sugar.

• Do not add large amounts at once (egg white or sugar), as this will dramatically alter the consistency.