Christmas Gingerbread House Cookie (Basic)

Cookie Dough

3 cups AP Flour

1 tsp baking powder

1/4 tsp Kosher salt

226g unsalted butter ~ room temperature

200g granulated sugar

1 large egg ~ room temperature

1 tbsp vanilla extract / vanilla bean

(Note: Flavor - lemon zest withe combination of vanilla extract or lemon extract)

Method:

1. Sift together flour, baking powder, add salt & set aside.
2. In a small dish whisk together egg & vanilla extract set aside.
3. In mixing bowl cream together butter & sugar, about 5 mins, scrape the bowl twice.  Butter creamed with sugar should be light & fluffy.
4. Gradually add the vanilla mixture, beat for 1 min until well mixed in.
5. Lower the speed, gradually in 3 additions add flour.  Scrape the bowl well after the last addition  & beat just flour is combined.
6. Scrape the cookie dough into a large bowl & using hand knead the cookie dough for a min until the dough comes together.
7. Wrap the dough in a plastic wrap & refrigerate overnight or minimum of 4 hours.
8. Preheat oven to 190 deg C & line the baking pan with parchment paper, set aside.
9. Divide the dough into half, roll one half into 1/4" thick between 2 parchment paper using rolling guides on each side of the dough. (2 pcs of 1/4" sticks/mold)
10. Place the cookies on lined parchment paper.  Chilled the cut cookies in the fridge for about 15 mins or freezer 8 mins.
11. Bake for 9 - 10 mins, depending on the oven, turn the sheet once halfway through the baking.
12. Let the cookies cool on the baking sheet for 5 - 7 mins, transfer to a cooling rack.

Royal Icing ~ Lemon
1kg powder sugar ~ sift if needed
4-1/2 tbsp meringue powder
1/4 cup fresh lemon juice
1/4 cup + 2 tbsp water
1 tsp cream of tartar
1 tbsp vanilla extract

Method:

1. Mix using a whisk meringue powder with fresh lemon juice & warm water until slightly foamy, add cream of tartar in the mixing bowl.
2. Mix again & then add all the powdered sugar at once on the lowest speed, using a paddle attachment.  Mix for about 3-4 mins, add vanilla extract & continue mixing for 5-6 mins on high speed.
3. Scrape the bowl once & beat again.  When icing is done it should be stiff.

Note: For non-lemon icing, use the same measurement instead of lemon, use water.