• Whisk all purpose flour, cake flour, baking powder and salt in a large bowl, set aside.
• In the bowl of a stand mixer, with paddle attachment, combine butter and sugar. Beat on medium speed until fluffy and light in color, about 5 minutes. (If using a hand mixer about 7 - 8 minutes.)
• Add the eggs and beat on medium speed until incorporated, then add the vanilla and beat until mixture is uniform.
• Add flour mixture in two batches, alternating with the cream, and mix until just combined.
• Divide the dough into thirds and roll out to 1/4" thickness between 2 sheets of parchment paper. (You'll have 3 pieces of dough, you'll need 6 sheets of parchment)
• Put the sheets of dough (and the paper!) on a sheet pan to keep them flat, then freeze for an hour until dough is very firm.
• Dip cookie cutter in flour, then cut out shapes and place them on a baking sheet lined with a silicone baking mat or parchment paper. Freeze the dough for a minimum of 2 hours. (I wrapped my sheet pans up and froze overnight).
• Preheat oven to 325°F with convection or 350°F without convection.
• Remove sheet pan from freezer and bake for 18 minutes. (This is for 3 inch cookies. If your cookies are smaller or larger, adjust the time by a minute or two)
• Let cool on baking sheet for a few minutes before transferring to rack to cool completely.

Royal Icing

• 1. Combine powdered sugar, meringue powder and water in a large bowl, or the bowl of your stand mixer.
• 2. Beat on high for 2 - 3 minutes, until completely smooth.  
• 3. Use assorted food coloring to dye the frosting. Place in piping bag with tip to decorate.
• Add sprinkles or sanding sugar to your cookies immediately after frosting. Use luster dust after royal icing has set completely.