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.
Notes
Tip:Always flatten the cookie dough prior to resting in the fridge. The dough will chill a lot quicker and it will be easier to work with when rolling it out.Store the completed cookies in an airtight container for up to 1 week.