Recipe Summary

10 mins
2 hrs or overnight
12 mins at 350°
1 hr
32 cookies


Ingredient Checklist
Royal Icing:


Instructions Checklist
  • In a large bowl, whisk together flour, baking powder and salt.

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  • In a second large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg, milk and vanilla. On low speed, beat in flour mixture until just combined.

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Instructions Checklist
Instructions Checklist
  • Gather dough; divide in half. Form each half into a disk. Wrap tightly in plastic wrap. Refrigerate 4 hours or as long as overnight.

Instructions Checklist
  • Heat oven to 350 degree F. Roll out one dough disk to a 10-1/2-inch square (about 1/8-inch thickness). Trim slightly and then divide into 16 cookies. Place on ungreased baking sheets; bake at 350 degree F for 12 minutes until light golden around edges. Repeat with second half of dough, rerolling scraps, if desired. Remove cookies from baking sheets; cool on rack.

Instructions Checklist
Prepare Royal Icing:
  • In large bowl, combine confectioners' sugar, powdered egg whites and water. Beat on high power with an electric mixture until good spreading consistency. transfer 1/3 to a small bowl. Tint black. Tint a second 1/3 of the frosting green. Leave the remaining 1/3 white. Frost some of the cookies solid white, some solid green and some in a checkered pattern (put white in one bag, black in another and alternate squares). Dry cookies on rack.

Nutrition Facts

112 calories; total fat 3g; saturated fat 2g; cholesterol 20mg; sodium 345mg; carbohydrates 21g; fiberg; protein 1g.