• In the mixing bowl of a Stand Mixer, add the Butter, Sugar, and Egg, and blend with the Whisk attachment until smooth, and creamy. Add the Vanilla, and mix until blended. In a separate bowl, add the Flour, and Salt, and mix well to blend. Add the Flour mixture to the mixing bowl, and mix until blended, and smooth.
• Place a large piece of Parchment paper on the Kitchen Counter, and sprinkle with Flour. Place half of the Cookie dough on the Parchment paper, and with a Floured Rolling Pin, roll the Dough to 1/2 inch thickness.
• Using a 3 inch cactus Cookie Cutter, cut out a cactus, and place on a Parchment paper lined Cookie Sheet. Bake at 350 degrees for 10 to 12 minutes, or until Cookies being to turn golden brown around the edges. Remove from oven to a wire rack, and cool completely.

ROYAL ICING:

• In the mixing bowl of a Stand Mixer, place the Warm Water, Meringue Powder, and Karo Syrup, and blend with the Whisk attachment until completely blended and smooth. Add the Powdered Sugar, about 2 cups at a time, and mix on low, until all the Powdered Sugar has been added. Scrape down the sides of the Mixing Bowl as needed, and blend until the Icing is smooth and creamy. Add lime green food coloring gel to the icing and stir until mixed will.
• Place the Icing in a plastic Pastry Bag, and snip off the very end of the bag. Next go around the edge of the cactus cookie and then flood the center of the cookie and let the icing dry for 20 minutes. Next, place three stripes down the center of the cookie and two lines across the 2 little arms of the cactus. Then, add the little cactus flowers to each line you piped on the cactus (see video). Allow about 1 hour for icing to completely set. Serve, and Enjoy!