Christmas Lights Cookies: Crispy with Meringue Icing

Instructions:

1. Cream the 1 cup unsalted butter and 1 cup granulated sugar in your mixer for about 2 minutes. You aren't looking for fluffy like a cake, just well combined and pale.
2. Add the egg, vanilla, and almond extract, mixing until the liquid is fully incorporated.
3. Whisk the 2.5 cups flour, 2 tbsp cornstarch, and 0.5 tsp salt together. Slowly add this to the wet ingredients on low speed. Stop as soon as the flour streaks disappear.
4. Divide the dough into two discs and wrap in plastic. Chill for at least 30 minutes. This allows the flour to fully hydrate and the butter to firm up, which is vital for the no spread result.
5. Preheat your oven to 350°F (180°C). Roll the dough to 1/4 inch thickness on a floured surface. Use your favorite circular or bulb shaped cutter. Bake for 10 minutes until the surface looks matte and the edges are set. They should not be dark brown.
6. While the cookies cool, whisk 2 cups confectioners' sugar, 1.5 tbsp meringue powder, and 4 tbsp warm water. It should be the consistency of thick honey. If it’s too thick, add water by the drop. Divide a small portion (about 1/4 cup) into a separate bowl for the black icing.
7. Spread a thin layer of the white icing over the cooled cookies using an offset spatula. Let this set for at least 1 hour until the surface is dry to the touch. This prevents the black wire from sinking into the base.
8. Mix 0.5 tsp black gel coloring into the reserved icing. Fill your piping bag. Draw a loopy, swirling line across the white surface of each cookie. Don't worry about being too precise; tangled lights are part of the charm!
9. Immediately place the mini M&Ms along the black line, alternating colors. Press them lightly so they stick to the wet black icing. Let the cookies dry completely (about 4 hours or overnight) before stacking.