Monogram Cookies Recipe

In a large bowl, sift together the flour, salt, and baking powder. Set this aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until the mixture is light and fluffy.

Heat your oven to 325 degrees. On a lightly floured surface, roll the chilled dough to a uniform 1/4-inch thickness.

Using a 1 1/2-inch round cookie cutter, cut out approximately 52 circles. Then, using a clean rubber stamp, carefully imprint an initial into the center of each cookie.

Transfer the baked cookies to a wire rack to cool completely.

In a small bowl, combine the 3 tablespoons meringue powder with 2 tablespoons water, whisking until the mixture is smooth. This will be your edible glue.

Decorate one cookie at a time: Using a small paintbrush, lightly brush each imprinted initial with the meringue mixture.

Sprinkle sanding sugar generously over the wet meringue in the initial. Gently tap off any excess sugar over a small bowl.

Using a toothpick or a small dry paintbrush, carefully remove any stray sugar in and around the letter to keep the edges clean.

Transfer the decorated cookies to a cooling rack set over a sheet pan. Let them dry completely for 1 to 2 hours; this allows the meringue and sanding sugar to set firmly.

Once dry, the cookies can be stored at room temperature in an airtight container for up to 4 days. This recipe makes about 4 dozen cookies.