Step 1

To a food processor, add the flour, granulated sugar, baking powder, and salt. Pulse until combined. Add the butter and pulse 30 sec., until the mixture resembles coarse.

Step 2

In a small bowl, whisk together the eggs and vanilla. Add egg mixture to food processor and pulse another 30 sec., until the dough begins to come together, taking care not to overmix. Transfer dough to a work surface and knead gently until it comes together, about 1–2 min. Form into a flat disk and wrap in plastic. Chill 2 hours or up to overnight.

Step 3

Preheat oven to 350°F. Line 2 large baking sheets with parchment. Divide dough in half, then let sit 5–10 min., to make it easier to roll out. Roll each piece to ¼-inch thickness. Cut out shapes with cookie cutters. Arrange on prepared cookie sheets, spacing 1 inch apart. Refrigerate 5 min. Bake cookies 10–12 min., until edges are lightly golden. Cool completely.

Step 4

In a large bowl, using an electric mixer, beat the meringue powder and 5 tbsp water on medium speed until frothy, about 1 min. Add confectioners’ sugar and beat 1–2 min., until smooth and thick. Add more water, 1 tbsp at a time, as needed until a figure 8 traced on the surface of the icing holds its shape.

Step 5

Divide icing into 2 shallow bowls. Add a few drops of red food coloring to one bowl and green food coloring to the other. Using a toothpick, swirl a few times to create a marbled effect.

Step 6

Working one at a time, dip tops of cookies into icing, allowing excess to drip back into bowl. Dip remaining cookies, swirling in more food coloring as needed (use a toothpick to pop any air bubbles in icing). Let cookies set on wire racks, about 1 hour. Store in an airtight container at room temperature for up to 4 days.