Preheat oven to 400 F (200 degrees)
In a blender bowl, mix the softened butter with the sugar until it has a light, creamy and fluffy consistency.
Add the egg and the vanilla extract and stir.
Mix the flour, baking powder and salt. Add to the butter mixture little by little, beating well every time you add it.
Divide the mixture into two balls.
On a flat surface with flour, knead until it has a mass of a thickness of 5 mm.
Pass the cookie cutters by flour and cut the desired cookies.
Put the cookies on an ungreased tray and bake for 6-7 minutes (or until they are a little brown).
For the Royal Icing: Whisk the egg whites until the foam comes out.
Add the icing sugar and mix until well mixed.
Divide the bitumen between plates to add the colors you want to use.
Add drops of vegetable dye to the different dishes with bitumen and mix well. (Be careful as the vegetable dyes paint very fast, add drop by drop).
Put the colored bitumen in a duya with a small round tip and first skirt the cookies. Then fill in the center of the cookie. You can see that the bitumen extends and stays smooth. (If it is too thick you can add 1/2 teaspoon of water)
To decorate borders, or other highlighted elements you can thicken the bitumen by adding glass sugar. You can put this bitumen in another duya with a finer point to make details. (like the chicken's beak)
Let them dry completely and then make lines with the thickest bitumen and add the colored sugar on top to give texture to the cookies.
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