1Dries: Whisk flour and salt in a bowl. Set aside.
2Base: In a mixer, cream together butter and sugar. Next, add eggs, and vanilla.
3Gradually, add dries to base just until incorporated. Chill in refrigerator up to one hour. Roll on lightly floured surface. Cut shapes.
4Bake at 350F for 8-10 minutes or until edges are slightly browned.
5Note: When you cut into a shape, chill in freezer to set. Then, transfer directly to hot oven.
1Add vanilla flavoring into 1/2 cup water and set aside until step 3.
2In the mixer (paddle attachment), gently mix confectioners sugar and meringue powder on low.
3Add 1/2 cup flavored water and mix on low until it is thick and lumpy.
4Now drizzle the remaining water as needed until it becomes a thick like honey consistency.
5At this point, turn mixer on medium speed for 3 minutes or so until icing is thick and fluffy. Stop when it forms a soft peak.
1Bake cookies as directed. Once cooled, flood with royal icing. Using clear piping gel and a paint brush, adhere cut up sugar sheets.
2Place either topper into cupcakes.