In a large bowl cream together the soft Salted Plugrà®  Premium European Style Butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes. (You can also do this step using a hand whisk) 

Add in the flour and mix until the dough just comes together.

Wrap the cookie dough in cling wrap and place in the fridge for at least 1 hour, or up to 3 days. It can also be frozen at this point for up to 8 weeks.

Preheat the oven to 325°F (165°C) and line 2 baking trays with parchment paper.

On a floured surface, roll the dough to ¼ inch thick. Using festive cutters cut out your shapes and use holiday sprinkles to give them extra sparkle. 

Place each on the prepared baking tray and bake for 20 - 24 minutes, or until very lightly golden. Rotate the pans for even baking if needed. 

Allow to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.

Get creative with the baked cookies and sandwich some together with some cookies with jam, chocolate spread or dulce de leche and dust with sugar. You can also dip in chocolate.

Store the cookies in an airtight container for up to 3 days.

In a bain marie over low heat, add your egg whites and heat whisking constantly for 2-3 minutes or until the egg whites are warm but not cooking. This process will kill any bacteria in the eggs making them safe to use when raw.

In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) whisk the egg whites on high speed until foamy, around 2 minutes. (You can also do this using a handheld electric mixer).

With the mixer on medium-low speed, gradually add the sifted powdered sugar one spoonful at a time.

Once all of your sugar is incorporated, add the lemon juice and whip on high speed until thickened, about 3 minutes.

The icing at this stage will be at a good consistency for flooding cookies. If you want it stiffer for frosting a cake or writing on cookies add more powdered sugar until you get the consistency you desire.

Place the icing into a bowl and cover with cling wrap. Make sure the cling wrap is in direct contact with the icing as this will prevent it from hardening while you are waiting to use it.

Use it straight away or store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 4 weeks.