There is no need to chill or freeze the cut-out shaped cookies; they bake each time perfectly. The amount of cookies depends on the size of your cookie cutter. 
 

Vanilla Biscuits

• Preheat the oven to 180C° (350F°) and position the racks in the center of the oven. Line two baking sheets with parchment paper or baking mats.
   
• Take the unsalted butter out of the fridge 20 minutes before baking, and cut the cold butter into small pieces; leave the cold butter on the kitchen counter to become semi-cold at 16C° (60F°).
   
• Place 175 grams of white sugar ( preferably superfine sugar) and 150 grams eggs into a mixing bowl fitted with the whisk attachment. Use a sharp knife to split one vanilla bean lengthwise and scrape the seeds into the mixing bowl as well. Mix on low speed for about a minute. Increase the speed to medium and whip for 8 minutes until the mixture is thick and pale yellow; when the whisk is lifted, the mixture should form a slowly dissolving ribbon.
   
• Replace the whisk attachment with the paddle attachment and with the mixer on low speed. Add the small pieces of semi-cold butter one at a time. Mix for about 3 minutes.
   
• Sift 500 grams of all-purpose flour and 4 grams ( 1 teaspoon) of baking powder into a medium bowl and whisk to combine. Add 350 grams ( set the remaining 150 grams aside for later) of the flour mixture to the mixing bowl and beat on low speed until incorporated. About 2 minutes.
   
• The cookie dough will be sticky; dust the kitchen counter with 50 grams of the remaining flour mixture ( set the remaining 100 grams aside and use if needed, you may not need it). Work the cookie dough with the flour until it is soft and smooth and does not stick to the counter. 
   
• Dust the counter space again with some of the remaining flour mixtures, place the cookie dough on top, sprinkle the cookie dough with a bit of the remaining flour mixture, and roll it out using a rolling pin until it is about 0,6 cm ( 1/4 inch). 
   
• Cut with cookie cutters into rounds or other fancy shapes.
   
• Carefully transfer them to the prepared baking sheets, leaving just a little space between each cookie. (These cookies won’t spread at all) there is no need to freeze the cut-outs before you bake them off.
   
• Bake the cookies until they are golden brown at the edges, about 8 to 12 minutes. Allow the cookies to cool completely on the baking sheets.
   
• These cookies will keep in an airtight container for up to 3 weeks.
   

Royal Icing
 

• In the bowl of a stand mixer, add 450 grams of powdered sugar, three tablespoons of meringue powder, and 1/8 teaspoon of vanilla bean paste ( optional). With the mixer on low speed, slowly add 60 grams of warm water; mix on low speed for 8 to 10 minutes. Add a drop of food color if using. The icing will be thick enough to outline your cookie.
   
• Add more warm water to thin the royal icing for dipping/glaze ( Don’t thin the icing too much, do a few cookie dipping tests before adding more warm water) 
   
• One at a time, dunk the cooled vanilla biscuits into the glaze, shake off the excess glaze and invert the cookies onto a wire rack- the glaze will set in 30 minutes.
   
• You can also outline cookies first with a stiff icing and allow for about 20 minutes to set. Flood the surface of the cookies with the looser icing and set aside for 8 hours to thoroughly dry and become hard to the touch.
   
• The leftover royal icing will keep in the fridge, covered with a damp tea towel, for up to 24 hours. Re-whip on low speed before using.
   
• Use food-safe markers to decorate the icing as soon as it is set! Have fun.
   
• These glazed cookies will keep in an airtight container for up to 3 weeks.