Instructions:

Christmas Sambal Cookies

1. Using an electric mixer on medium speed, cream the butter and sifted powdered sugar together.
2. Pour in the egg white and mix it.
3. Add in KampongKu Sambal Seafood Paste until combined.
4. Gradually add in flour until cookie dough is mixed well.
5. Cover dough with clear wrap or wax paper and roll out the cookie dough into a flat disk.
6. Chill cookie dough for at least 2 hours.
7. Cut out cookies using cookie cutters and place them on a baking sheet lined with parchment paper.
8. Bake in a preheated oven at 170 °C (340 °F) for 10-15 minutes, until edges just begin to turn lightly golden brown.
   *Note that smaller cookies will need less time and larger cookies will need more.
9. Allow cookies to cool completely before decorating.

 

Royal Icing

1. Using an electric mixer on medium-high speed, beat the egg whites until frothy.
2. Gradually add in powdered sugar and mix until white, thickened, and tripled in volume, about 5 minutes.
   *If frosting is too thick, add lemon juice, about a teaspoon at a time, until the frosting is thick but pipeable. If frosting is too runny, add powdered sugar until desired consistency.

3. Divide icing into smaller bowls and colour with food colouring as desired. Transfer to piping bags and decorate cookies.
   * If your icing has started to harden, add a drop or two of water to bring it back to your desired consistency.

Royal Icing Without Raw Egg

1. Mix meringue powder with water.
   * If your icing has started to harden, add a drop or two of water to bring it back to your desired consistency.