Classic Cut- Out Sugar Cookies with Royal Icing

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Directions

Preheat oven to 350 degrees F. In a bowl, stir together flour, baking powder and pinch of salt. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Make into a disk form and wrap tightly in plastic wrap.

CHILL DOUGH FOR AT LEAST A HALF HOUR!

Roll out a portion of cookie dough to ¼ inch thick. Cut out shapes using cookie cutters (flour cutters for easy shape release). Place on lightly greased or nonstick cookie sheets. Bake about 10 minutes (rotating at 5 minutes) or until lightly golden. Cool on pans about 5 minutes, transfer to cooling racks using spatula and cool completely before decorating.

Royal Icing:
Combine all ingredients in mixing bowl. Beat on low speed until thick and stiff, about seven minutes. Color as desired with liquid or gel food color.

Store any unused icing tightly wrapped in plastic, refrigerate to keep firm.

For Flooding: Thin icing with water to just pourable consistency, like cake batter. Use different colors and pull to create designs.