• Chop the white chocolate bar into chunks.
  4 Ounce White Chocolate
• Place the white chocolate in a small bowl and microwave in 30-second intervals for 2 minutes or until melted.
• In a bowl, whisk together the flour, baking powder and salt.
  2 3/4 Cups Flour, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt
• In a standing mixer, beat together the butter and sugar on medium speed for 3-4 minutes.
  1 Cup Butter, 1/2 Cup Sugar
• Scrape down the sides of the bowl and add the egg and vanilla. Mix again.
  1 Large Egg, 1/2 teaspoon Vanilla Extract
• Pour the melted and slightly cooled white chocolate and mix
• Add the flour, baking powder and salt mixture and mix a final time until the dough just comes together.
• Place a piece of plastic wrap on the counter and put half of the dough on it. Cover the entire ball of dough and gently pat into a disk.
• Repeat with remaining dough and place in the fridge for 1 hour or up to overnight.
• Preheat the oven to 350 degrees.
• Line a baking sheet with parchment paper.
• Unwrap the dough and sprinkle a little powdered sugar on the counter to avoid sticking.
• Using a rolling pin dusted with powdered sugar, roll the dough out to 1/2" thick.
• Using cookie cutters, cut the dough and place on the baking sheet.
• Bake for 10-12 minutes and remove from the oven, repeating with remaining dough.
• Meanwhile, prepare the icing.

Royal Icing

• In a bowl, add the powdered sugar, corn syrup, peppermint and water. Mix together until smooth, shiny and when you lift the spoon a ribbon of icing stays on the top of the icing before finally melting back in.
  1 1/2 Cups Powdered Sugar, 1 teaspoon Corn Syrup, 1/2 teaspoon Peppermint Extract, 2-3 Tablespoons Water
• Frost cookies using a piping bag and small tip. Add sprinkles if desired.
  Sprinkles for decorating