• Add softened butter , Sourdough discard and powdered sugar to a large mixing bowl and mix till creamy with hand mixer.
  8 tbsp Softened Butter, 1/2 cup Powdered Sugar, 1/4 cup Sourdough Discard
• Now add egg and vanilla and continue to mix till fully incorporated.
  1 whole Egg, 2 tsp Vanilla Extract
• Next in a separate bowl all dry ingredients flour, salt and baking powder and mix thoroughly. Slowly fold in dry ingredients till a soft dough forms.
  2½ cups Organic All Purpose Flour, 2 tsp Baking Powder, ½ tsp Himalayan Pink Sea Salt
• Now form into a dough ball, do not knead or over mix. Form into a ball with a gentle touch.
• Cover bowl with dough ball with plastic wrap or wax paper secured with a rubber band and place in fridge for 2 hours or 24 hours to ferment overnight.
• Remove from fridge , split dough in half , re-shape into a ball. lightly flour surface and roll out dough to about 1½ inch in width.
• And begin to cut out your shapes and set aside. if your kitchen is very warm put already cut out cookies in the fridge , to keep butter from melting.
• Once you've cut out all your cookie shapes place them on a parchment lined cookie sheet pan, and place them in the fridge to chill for 30 minutes.
• Preheat your oven at 350° ,after 30 minutes pull the cookies out the fridge and bake for 10 minutes.
• When done place the cookies on a wire rack to cool off.

Royal Icing Instructions

• Crack your eggs then separate the yolk from the whites. Place the whites in a large mixing bowl.
  2 Whole Egg Whites
• Beat the egg whites with a mixer till they become fluffy/foamy, now add Vanilla Extract.
  2 tsp Vanilla Extract
• Add confectioners sugar & rream of tartar a little at a time, do not dump all the sugar in at once. Beat on medium high for 10 minutes.
  1 tsp Cream of Tartar, 4 cups Powdered Sugar
• Beat till the icing is smooth shiny and stiff peaks form.
• Next place your icing in piping bags or a Ziploc bag, cut a micro hole in the end of the the bag to decorate.