Sugar Cookies and Royal Icing

"Can't Stop Eating Them" Sugar Cookies

3 cups all-purpose flour

2 tsp. baking powder

1 cup sugar

2 sticks butter, cold

1 egg

1 1/4 tsp vanilla extract

Pre-heat oven to 350 degrees.  Line cookie sheets with parchment paper, if desired.

Combine the flour and baking powder, set aside.  Cream the sugar and butter.  Add the egg and vanilla extract and mix well.  Gradually add the flour mixture, a little at a time, and beat until just combined.

Knead the dough together as you scoop it out of the bowl for rolling.

Roll dough out on a floured surface.  Cut into your favorite shapes.

Place onto cookie sheets and bake for 10-12 minutes.

Transfer to cooling rack and allow to cool completely.

Royal Icing

{This icing is great for building gingerbread houses, outlining sugar cookies or piping details.}

3 Tablespoons meringue powder

4 cups sifted confectioners sugar

9 Tablespoons water

Beat all ingredients at low-speed for 7 to 10 minutes or until icing forms stiff peaks.

When you remove the beaters, you should be able to see peaks in your icing that do not fall when you jiggle the bowl.

Add desired color and mix well.

Keep icing covered with a damp paper towel while outline, piping details or building gingerbread houses.

 Thinning icing for flooding

Add water, a teaspoon at a time, until it is the consistency of thick syrup.  Let sit under a damp paper towel for a few minutes then stir with a spatula.  Deep covered when not in use.