• Preheat oven to 350 degrees F.
• I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
• In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute
• Beat in strawberry emulsion and egg
• In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
• Mix until thoroughly blended
• Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
• I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me - genius!
• Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
• Cool cookies on cookie sheet until firm enough to transfer to colling rack.

Lemonade Royal Icing

• Combine meringue powder, light corn syrup, clear vanilla extract, water and lemonade super strength flavor in mixing bowl.
• Using a whisk, mix until ingredients are foamy. This is essentially reconstituting the egg whites in the meringue powder.
• Add the powdered sugar
• Using your whisk, mix until powdered sugar is slightly incorporated (and won't fly everywhere)
• Beat for 5 minutes on medium-high
• Icing will thicken, whiten and will have soft peaks once ready
• Your Royal Icing will now be ready to color and thin to your desired consistencies for decorating!