Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and honey at medium velocity till smartly blended. Upload egg; beat till blended, preventing to scrape facets of bowl. Beat in 1 teaspoon (4 grams) vanilla.
In a small bowl, whisk in combination flours, baking powder, cinnamon, and salt. With mixer on low velocity, regularly upload flour combination to butter combination, beating till simply blended and no dry streaks stay.
Calmly mud paintings floor with all-purpose flour; on ready floor, roll dough to ¼-inch thickness. The usage of different animal-shaped cutters, lower dough, and position 1 inch aside on ready pans.
Bake till edges are set and floor is dry, 8 to ten mins. Let cool on pans for 10 mins. Take away from pans, and let cool utterly on twine racks.
In some other small bowl, whisk in combination confectioners’ sugar and meringue powder; whisk in 2 tablespoons (30 grams) water and closing ¼ teaspoon (1 gram) vanilla till easy. Pour part of combination into a 3rd small bowl. Tint one bowl of glaze with meals coloring as desired. The usage of a pastry brush or a small food-safe paintbrush, brush a skinny layer of glaze onto cookies as desired. Let stand till glaze is dry, a minimum of 2 hours or as much as in a single day. Retailer cookies in an hermetic container for as much as 1 week.
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