Instructions: To make the Royal Icing: Beat the whites until stiff but not dry. Add sugar, lemon juice, and glycerin (if using, see note); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. (

Makes about 2 1/2 cups)

Note: For an especially glossy icing, mix in a few drops of glycerin (available at drugstores). To make an egg-free royal icing, substitute 6 tablespoons of meringue powder mixed with 3/4 cup water for the egg whites. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.

To make the cookies: Make a template of Cookie Monster. In a large bowl, sift together flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar until fluffy. Beat in eggs one at a time until incorporated. Add flour mixture to butter-sugar mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes.

Preheat oven to 325 degrees. On a floured surface, roll dough to a 1/8-inch thickness. Using the Cookie Monster template, trace cookie monster face and eyes with paring knife. Transfer to parchment-lined baking sheets, and refrigerate until firm, about 15 minutes. Bake until edges start to brown, 8 to 10 minutes. Cool on wire racks.

To Assemble: Divide royal icing into three bowls, tinting one royal blue and one black and leaving one white. Flood eyeballs with white royal icing. Let dry. Outline and flood mouth with black royal icing. Let dry. Attach eyes with dot of white royal icing. Let dry. Outline face and around mouth and bottom of eyeballs with blue royal icing. Flood with blue. Spoon blue jimmies onto face. Attach licorice rounds with dot of royal icing for eyeballs. Let dry.

This recipe yields about 16 large cookies.

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