Divide the dough in two equal parts and wrap each part in cling film
Refrigerate for 3-4 hours
Pre heat the oven to 180 degrees C
Line a baking tray with parchment paper
Slightly flour the surface and roll the dough to ⅛ inch in thickness
Cut the desired shape from the dough using cookie cutters or hand made templates
Refrigerate the cut cookies for 10 minutes
Bake for 9 minutes, till the edges are lightly browned
Cool on a cooling rack
For Royal Icing
In a clean bowl, whisk the egg white and lemon juice for a minute
Sift the sugar and add to the egg mixture
Whisk for 2-3 minutes
Decorate as you want to
Notes
Do not over mix the cookie batter otherwise the cookies will not keep the shape while bakingYou can add extra sugar if the icing looks thinIf the icing looks thick, add water drop by dropThis icing starts to harden very soon, so keep it covered when not usingUse your creativity with food colors to make the cookies multi colored.