# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing & Decorations
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3 tablespoons water, plus additional as needed
11 - Gel food coloring: pastel pink, lavender, turquoise, teal
12 - Edible pearl sprinkles
13 - Edible shimmer dust (optional)
# How to Make It:
01 - Whisk together all-purpose flour, baking powder, and salt in a bowl and set aside.
02 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
03 - Add the large egg and pure vanilla extract to the butter mixture and beat until fully blended.
04 - Gradually mix the dry ingredient mixture into the wet ingredients just until combined to form the dough.
05 - Divide dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - Roll chilled dough onto a lightly floured surface to a thickness of 1/4 inch. Cut out seashell shapes using a seashell cookie cutter.
08 - Place cookies on prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 10 to 12 minutes, until edges are just beginning to turn golden brown. Remove and cool completely on wire racks.
10 - Combine powdered sugar, meringue powder, and water in a bowl. Beat until stiff peaks form. Divide into separate bowls and tint with gel food coloring as desired.
11 - Apply tinted royal icing to cooled cookies. Adorn with edible pearl sprinkles and optional shimmer dust. Allow icing to set fully before serving.
