Place butter, sugars, vanilla and espresso powder if using into the Thermomix bowl and blend 20 sec/speed 8.
Insert the butterfly. Whip 2 min/Butterfly/speed 3/MC off. Remove butterfly and scrape down sides of the bowl. The mixture will not be entirely the same colour, but it doesn't matter.
Add all other ingredients but the royal icing and blend 20 sec/speed 4 with the aid of you Thermomix spatula.
Knead 1 min/dough setting.
Tip out onto floured Silpat mat and form a large flat disc. Wrap and place into the fridge for at least 30 minutes. Longer is OK.
Meanwhile prepare two trays with baking paper and cut two extra pieces of baking paper and leave them on the bench. Get your cookie cutter ready and have a little extra flour handy.
Preheat oven to 180°C.
Cut the chilled dough in half and return one half to the fridge.
Roll it out between the two sheets of baking paper to about a half centimetre thickness. Remove the top sheet of baking paper and cut your shapes. Remove to the lined trays.
Bake exactly 15 minutes. Leave cookies on the trays until completely cooled before removing and repeat with all remaining dough.
Make the royal icing as directed. When the cookies are cool, go for it! We suggest getting a great picture from Pinterest to copy as this will make it easier.
Store in an airtight container in the fridge for up to a week. You want them to be crisp when you eat them.