• In the mixing bowl of a Stand Mixer, or using a hand mixer, add the Butter, Sugar, and Egg, and blend, cream butter with the paddle attachment until smooth, and creamy. Add the Vanilla, and mix until blended. In a separate bowl, using a measuring cup, 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 your work surface, and sprinkle with enough flour to coat the surface. Divide dough and 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 round Cookie Cutter, cut out a circle, and place cookies on prepared baking sheets ,parchment paper lined Cookie Sheet. Bake at 350 degrees for 10 to 12 minutes, or until Cookies begin to turn golden brown around the edges. Remove from the oven to a cooling rack, and cool completely.

ROYAL ICING:

• In the large 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.