for the dough:
250g butter, soft
125g icing sugar
1 sachet vanilla sugar
1 pinch of salt
Beat the butter with an electric hand mixer until soft and creamy. Add icing sugar, salt and egg. Beat until the batter is pale. Sift in flour, beat shortly and then, form a ball of dough with your hands. Cut the ball into quarters, flatten each quarter a little, cover with cling film and let rest in the refrigerator for 30-60 minutes.
Preheat the oven to 200°C. Line two baking trays with parchment paper. Roll out your dough until it's about 5mm thick (it's best if you let it come to room temperature again after cooling, you can roll it out much easier this way). Cut out cookies with a cookie cutter of your choice and place on the baking tray. Cool again for about 15 minutes.
Bake for about 8-10 minutes. Let cool on a wire rack before glazing.
for the icing:
150g icing sugar
about 3 tablespoons lemon juice (I had no lemons so I took water)
food coloring, if you like
In a small bowl, mix icing sugar and lemon juice. Add food coloring. Glaze the cookies with a pastry brush or dip into the glaze face down and then put on your wire rack. Sprinkle with sugar pearls.