Timetable: 3 hours (two hours for dough to chill)/Group size: small-mediumYields: 10 3 1/2-inch cookies and 12 1 1/2-inch cookiesToolbox:
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 box (1 pound) confectioner’s sugar
3 tablespoons powdered egg whites
black and yellow food coloring
In a large bowl, beat together the butter and sugar until lightly blended (about 2 minutes.)
Beat in the egg and vanilla. On low speed, beat in the flour until dough begins to come together.
Gather dough into a ball, flatten into a disc and refrigerate 2 hours or overnight.
Heat oven to 350 degrees F.
Roll out dough on lightly floured surface to 3/16-inch thickness.
Cut out circles using 3-1/2-inch and 2-1/2-inch cutters. Transfer circles to ungreased cookie sheets. Re-roll scraps and cut more circles.
Bake cookies at 350 degrees F. for 14 to 16 minutes, rotating halfway, until just browning at edges.
Transfer cookies to a rack to cool.
Combine confectioners sugar, powdered egg whites and 7 tablespoons of water in a large bowl. With an electric mixer on low speed, beat until blended then increase speed to high and beat 6 minutes.
Remove 1 cup icing and tint black with food coloring. Tint remaining icing with yellow food coloring. Mix until smooth. Spread yellow icing onto cookies using a small angled spatula. Let dry completely.
Transfer black icing to a resealable plastic bag or a piping bag fitted with a writing tip.
Pipe eyes and a smiling mouth onto each cookie.
Let dry completely at room temperature before stacking cookies.