Marbled Holiday Sugar Cookies (Print Version)

# Ingredients:

01 - 1 cup softened butter at room temp.
02 - 1½ cups confectioners' sugar.
03 - 1 large egg, taken out of fridge ahead of time.
04 - 2 teaspoons pure vanilla extract.
05 - 3 cups plain white flour.
06 - 1 teaspoon baking powder.
07 - ¼ teaspoon fine kosher salt.
08 - 2 teaspoons cold water (add if mixture seems dry).
09 - 2½ cups confectioners' sugar (for the cookie topping).
10 - 1¼ tablespoons meringue powder.
11 - 3-4 tablespoons slightly warm water.
12 - ¼-1 teaspoon transparent vanilla extract.
13 - Concentrated food coloring gels (green, blue, red).

# Instructions:

01 - Whip butter with sugar till light and airy. Mix in egg and vanilla. Combine with the sifted dry stuff until it all comes together.
02 - Split dough in half and shape into discs. Wrap them in plastic and cool in fridge for half an hour.
03 - Flatten dough to ¼ inch, cut into shapes. Pop in oven at 350°F and bake 9-10 minutes until just golden at edges.
04 - Mix the confectioners' sugar with meringue powder, warm water and flavoring until it flows smoothly but isn't too runny.
05 - Split the icing up, add different colors and swirl with a toothpick. Dunk cookie tops, let excess drip. Set aside for 2 hours to harden.

# Notes:

01 - Special instructions for high altitude baking included.
02 - Stays fresh for 7 days when stored in sealed container.

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