Sugar Cookies

Prep: 45 min.Bake: 8 min.

Ingredients:

4-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1/8 teaspoon ground mace

1/8 teaspoon ground nutmeg

1 cup butter, softened

1-1/2 cups granulated sugar

2 large eggs

1 tablespoon vanilla extract

DECORATIVE ICING:

1 box (1 lb.) confectioners' sugar

3 large egg whites

6 tablespoons cold water

Assorted paste food colorings*

1/8 teaspoon ground cinnamon

Directions

1. Combine flour, baking powder, mace, nutmeg and cinnamon in bowl.

2. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in vanilla, then eggs. Gradually beat in dry ingredients. Divide dough in half; flatten into disks. Wrap and refrigerate at least 4 hours or up to 3 days.

3. Heat oven to 375 degrees F. Grease 2 cookie sheets. On a lightly floured surface with floured rolling pin, roll dough 1/4 inch thick. Cut out shapes with 1-1/2-inch cookie cutters and transfer to prepared cookie sheets. Bake 8 to 10 minutes or until golden. Cool on wire racks.

4. Make Decorative Icing: Combine all icing ingredients in large bowl. Beat on medium speed of electric mixer until smooth. Increase speed to high and beat 5 minutes until thick (adding up to 1 tablespoon more cold water for piping consistency, if necessary). Makes 2-3/4 cups.

5. To tint: Dab paste into icing with toothpick. (Because paste colors are concentrated and provide vibrant hues, you won't need to use much.) Mix with spoon until well blended, gradually adding additional dabs of paste if necessary for desired color.

6. To spread: Thin icing with a little water, 1 teaspoon at a time, until spreadable. Spread on cookies with small brush or toothpick.

7. Makes 6 dozen.Freeze in airtight containers up to 1 month.

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