Ease of preparation: Medium
Yield: 10-12 puzzle cookies
Ingredients:
Cookies
1 cup (240 ml) butter, room temperature
2 cups (480 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract
4 cups (960 ml) flour
¼ teaspoon (1 ml) baking powder
½ teaspoon (2.5 ml) salt
2 tablespoons (30 ml) water
Royal icing
¼ cup (60 ml) meringue powder
4 cups (960 ml) icing sugar, sifted
10 tablespoons (150 ml) water, divided
½ teaspoon (2.5 ml) vanilla extract
Assorted Food Colouring
Special equipment
Large round cookie cutter
Smaller star cookie cutter
Method:
Let’s get baking!
To make the cookies, cream together butter and sugar. Add eggs and vanilla and keep beating until smooth.
In a separate bowl, mix together flour, baking powder, and salt. Pour flour mixture into butter mixture, mixing to incorporate.
Turn the dough out onto the counter and flatten into a disc. Divide the dough in half. Place half of the dough between two large sheets of parchment paper. Roll out to a thin, even sheet. Remove parchment paper. Cut dough using a large round cookie cutter.
Cut the centre of each round cookie with a star-shaped cookie cutter. Using a sharp knife, draw a few lines from the star shape to the edge of the round cookie to create puzzle pieces.
Repeat with second half of dough.
Replace parchment paper. Refrigerate for ½ hour.
Remove top parchment paper. Transfer cookies on parchment paper to a baking tray. Slightly separate cookie pieces. Bake at 350 F (175C) for 8-12 minutes.
Let cool.
To make the icing, add meringue powder and icing sugar to a bowl. Add 6 tablespoons (90 ml) water, and the vanilla, and whisk. Add more water gradually until flooding consistency is reached. Divide into bowls and add desired colours.
To finish, decorate cooled cookies as desired. Let icing dry.
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