[Icing cookie]
In a mixing bowl, whisk the softened butter at room temperature and cream it.

When butter is creamy, add sugar powder and mix well until no powder is visible.

Add eggs to the creamy butter three times, mixing them non-separating, then add vanilla extract and mix.

When butter and eggs are completely mixed and creamy, sift the powder ingredients and mix with a rubber spatula.

When the dough becomes a lump, put it in a plastic bag and rest in the refrigerator for 30 to 1 hour.

Mix the rest of the dough with your hands and loosen it gently, sprinkle a little bit of flour, and push it to a thickness of 5mm with a rolling pin.

Shape it with a cookie cutter and bake it in a 170-degree preheated oven for 8 to 10 minutes.

Cookies that are done are cooled in a cooling net.

[Royal icing]
Put the powdered sugar, egg whites, and lemon juice in a bowl and mix well with a rubber spatula.

When fluffy, heat with a hand mixer until fluffy.

Put it in a different bowl as much as you want and mix the pigments of the desired color and adjust the concentration by adding warm water little by little. The dragon that draws the border or writes is thick, and the dragon that fills the face stays for about 5 seconds as it flows, and the concentration is adjusted to the extent that the line disappears.

[Completed]
Fill the baked and cooled cookies with royal icing to complete.