Sugar Cookies

1. Scrape out the seeds of 1 vanilla bean and set aside.
2. Combine all ingredients and the vanilla in a stand mixer with a paddle attachment and mix until you have a uniform dough.
3. Divide dough into two discs and wrap into plastic wrap and chill in the fridge for 2 hours.**
4. Once chilled, set out one of the discs on the kitchen counter for about 20-30 minutes to slightly warm up.
5. In the meantime, preheat your oven to 200°C or 400°F. On a floured surface roll out the dough (about 6mm or 1/4 inches) with a floured rolling pin. Cut out shapes as desired and place onto a baking sheet fitted with parchment paper.
6. Bake for 7-8 minutes. (Oven times may vary depending on the strengh of your oven.) Take the cookies out when they are slightly undone and let them set on the hot baking sheet.
7. Continue until all cookies are baked. (Working with at least two baking sheets makes everything a lot easier.) Let the cookies cool completely.

Royal Icing

1. Before starting, make sure the bowl and whisk attachment are completely grease free.
2. Combine the meringue powder, powdered sugar, salt and water in the bowl of a standmixer and whisk until icing forms peaks, about 6 minutes. Add in the vanilla and almond extract and whisk once more.
3. Divide in 3 different bowls and using a toothpick tint as you desire. Add very small amounts of food coloring, you can always add more later.
4. At this stage you can also use more water to thin down the icing. Use a thin consitency for outlining and flooding the cookies and a thick concistency for decorations. Allow icing to set for at least 15 minutes before adding another layer of icing. If using sprinkes, add right away before icing sets.
5. Allow icing to set for at least 3-4 hours before storing.