THE MOST WONDERFUL CUTOUTS IN THE WORLD
Steps:
- In large bowl, with heavy-duty mixer at medium speed, beat egg yolks and almond paste 2 minutes or until crumbly. Add butter, sugar and salt, and beat 3 minutes or until creamy. Reduce speed to low; gradually beat in flour just until blended. On lightly floured surface, divide dough into 4 equal pieces; flatten each into a disk. Wrap each with plastic wrap; refrigerate 2 hours or until dough is firm enough to roll. Preheat oven to 375F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/4 inch thick. With floured 3- to 4-inch cookie cutters, cut dough into cookies. Wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings. When cookies are cool, prepare Icing if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry, about an hour. Store cookies in tightly covered container with waxed paper between layers, if decorated, at room temperature up to 2 weeks or in the freezer up to 3 months. Icing: In bowl with mixer at medium speed, beat sugar, warm water, and meringue powder until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes. If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With small metal spatula, artists' paintbrushes or decorating bags with small writing tips, decorate cookies with frosting. You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency.
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