Instructions

• Cream the softened butter and confectioners' sugar until smooth, beat in the egg and vanilla, then gradually mix in the flour and salt.
• Wrap and chill the dough for 2 hours, roll it 1/4 inch thick, cut out shapes, and bake on parchment-lined sheets at 350°F (175°C) for 8 to 10 minutes; cool completely.
• Divide the royal icing, tint it as desired, and keep one portion thick enough to hold an outline while thinning another with drops of water until lines disappear in 10 to 12 seconds.
• Pipe an outline around each cooled cookie and let it set for about 10 minutes.
• Flood inside each outline with the thinned icing, guide it to the edges with a toothpick, and let the cookies dry thoroughly before adding thicker piped details.