Design Eat Repeat

Cookies:
1 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until they are white and fluffy.
2 Beat in egg and vanilla.
3 Combine flour and salt with a whisk, and add to mixer at low speed. I like to throw a dish towel over the bowl and turn the mixer up for a minute to ensure that everything is combined nicely.
4 Remove dough from mixer and paddle, and place on a piece of saran wrap on the counter. Pat the dough out to 2-3” thick, wrap, and chill in the fridge for 45 minutes.
5 Unwrap chilled dough, place between two sheets of parchment paper, and roll out to ¼ inch thick. Place in fridge, still in between the parchment paper, for 30 minutes.
6 Preheat oven to 325 F.
7 Remove chilled sheet of dough, take off top piece of parchment, and cut out desired shapes with a greased cookie cutter. Use a greased spatula to transfer cut shapes to cookie sheet lined with parchment paper.
8 Freeze trays of cut shapes for 20 minutes.
9 Place frozen tray in the center of the oven and bake for 12-15 minutes. Cookies should look just barely golden on the edges.
10 After five minutes transfer to a cooling rack to cool completely.
To Make Icing:
1 Place ingredients in bowl of stand mixer fitted with a whisk attachment. Mix slowly for a minute or two to combine, then on high for 5-7 minutes until the mixture is forms stiff peaks.
2 Divide mixture into smaller bowls, depending on how many colors you will be using. I like to use concentrated gel colors, as they don’t water down your icing and give really vibrant color.