Graffiti Cutout Cookies

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups confectioners' sugar
• 5 teaspoons meringue powder
• 2 to 6 tablespoons water
• Food color spray, optional

1. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk almond flour, salt and baking soda; gradually beat into creamed mixture.
2. Preheat oven to 325u0b0. Between two pieces of waxed paper, roll dough to 1/4-in. thickness. Place on a cutting board in the freezer until firm, about 20 minutes. Remove paper; cut with 3-in. cookie cutters. Place 2 in. apart on parchment paper-lined
3. .
4. Bake until lightly browned on the edges, about 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5. For icing, in a large bowl, combine confectioners' sugar, 2 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Add additional water as necessary to reach desired consistency. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
6. Frost cookies and let stand at room temperature several hours or until frosting is dry and firm. Decorate as desired with color spray mist. Store in an airtight container.

butter, sugar, egg, vanilla, almond flour, salt, baking soda, sugar, meringue powder, water, color spray

Taken from www.tasteofhome.com/recipes/graffiti-cutout-cookies/ (may not work)