• Place the butterfly whisk in the TM bowl.
• Add butter and sugar in TM Bowl. Cream 1 min/Speed 4.
• Scrape down the bowl.
• Add the egg and vanilla paste. Beat 15 sec/Speed 4.
• Remove the butterfly whisk.
• Add flour and baking powder. Select dough mode 20 sec.
• Scrape down the bowl. Select dough mode 20 sec.
• Divide the dough in half and wrap each ball in plastic wrap.
• Flatten the ball to 1 cm thickness and refrigerate until firm
• Pre-heat oven to 170 degrees celsius
• Prepare a cookie slide with baking paper.
• Remove dough from the fridge and use a rolling pin to flatten to ¾ of a cm thickness.
• Use a circular cookie cutter to form shapes in the dough
• Transfer the cookies to the prepared tray.
• Bake 10-15 minutes. Leave on the cookie slide to cool fully.

Royal Icing

• Place butterfly whisk in TM Bowl.
• Add egg white and lemon juice to TM bowl. Beat 30 sec/Speed 4.
• Remove Butterfly and add icing sugar. Beat 20 sec/Speed 4.
• Scrape down the bowl. Beat 10 sec/Speed 4.

Assemble

• Place the royal icing into a piping bag with a medium size circular tip
• Pipe a large circle of icing in the middle of each cookie. The icing should be larger than the lolly eyes.
• Press an eyeball into the centre of the icing.