1. Pour measured flour, baking powder and salt into a bowl and mix until combined. Set aside.
2. In the bowl of a stand mixer or with a hand mixer, mix butter and sugar together for 2-3 minutes until light and fluffy.
3. Use a rubber spatula to scrape down the edges of the bowl.
4. Beat the egg, passion fruit and vanilla extract into the butter and sugars until smooth and fully combined.
5. Pour dry flour mixture into the butter, egg and sugar on mixing medium.
6. Mix until the the cookie dough forms and attaches to the paddle.
7. If the dough is still slightly sticky add additional flour to the mixture 1 tbsp at a time continuing to mix.
8. The mixing bowl should be mostly clean when the dough is ready to roll out.
9. No chilling required.
10. Preheat oven to 400 degrees.
11. Lightly flour a rolling pin and a sheet of parchment paper.
12. Roll out the sugar cookie dough to about 1/4 ” thick.
13. Cut the dough into circle shapes using a cookie or biscuit cutter, a glass will also work.
14. Leave about 1″ between each cut cookie.
15. Remove the excess dough surrounding each cut shape, then transfer the cookies on parchment to a baking sheet and place in the oven.
16. Bake in the middle rack for just under 5 minutes. 6 minutes if you prefer a crisper cookie.
17. Remove from oven and cool completely before decorating with royal icing.
18. Repeat steps for remaining dough.
19. Cookies are over-baked with the edges or bottoms are brown.

Royal Icing:

1. Combine the water and meringue powder in the bowl of an electric or stand mixer.
2. Whisk on medium high for about 2-3 minutes until the mixture becomes foamy and forms very soft peaks.
3. Then switch to a paddle attachment and pour in the powdered sugar and vanilla extract. Mix on medium for another 1-2 minutes until the icing is thick like toothpaste. Add additional warm water a few drops at a time until the icing is a thick piping consistency and still holds its form.
4. Scoop a small portion of the piping icing into a mixing bowl and color with 3-4 drops of yellow gel coloring. Stir until combined set aside.
5. Take half of the remaining white icing and place it in a bowl and color with 3-4 drops of pink gel color and  1 drop of yellow. Stir until pink hue is achieved. You should now have 3 colors of icing, pink, yellow and white.
6. To create the 2 tone icing design, spread a line of yellow icing along the inside of the bottom of the piping bag (lengthwise), placing the white icing on top of the yellow. The yellow icing should line up with the wider side of the piping tip. Seal closed.
7. Repeat this 2 tone design for the pink and white piping bag adding the white icing to the bag first, followed by the pink, and seal closed.

Plumeria icing transfers:

1. Attach a square of parchment paper to a flower nail with royal icing and use the two-tone royal icing to pipe the 5 petal plumeria.
2. The wide base of the petal tip should be touching the parchment on an angle, with the thin side up.
3. Squeeze the icing and move your hand in a curved/arched motion with the piping tip close to the parchment to create your first petal.
4. Pull away, then repeat this design motion piping each new petal, slightly beneath the last petal until the entire plumeria is complete.
5. Remove plumeria on piped parchment from nail and set aside to dry.
6. Continue piping plumeria flowers in the varied colors until you have enough to top the cookies.
7. Set aside to dry for 6-8 hours.
8. Once all plumeria icing transfers have dried, use a food grade paint brush and dab the centers of each flower with orange gel food coloring.
9. Dust with edible glitter. They’re ready to attach to the cookies.
10. Once dry, pipe a line of icing onto the center of each cookie and attach the dried plumeria icing transfers.
11. Repeat steps for all cookies.
12. Serve immediately or store in an airtight container. They will keep for 3-6 months.