Classic Rolled Sugar Cookies

Preparation

1. In medium bowl, mix flour, baking soda, 1 teaspoon cream of tartar and the salt.
2. In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 2 teaspoons vanilla and the egg with electric mixer on medium speed until blended. Using spoon, stir in flour mixture. Cover and refrigerate to chill, at least 2 hours.
3. Heat oven 375°F. Divide dough in half. On surface sprinkled lightly with flour, use floured rolling pin to roll each half 1/4 inch thick. Cut into tree shapes with 4- to 5-inch tree-shaped cookie cutters. Place about 2 inches apart on ungreased cookie sheets.
4. Bake 5 to 7 minutes or until edges are light golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
5. In large bowl, mix 2 cups powdered sugar, the meringue powder and 1/4 teaspoon cream of tartar. Add warm water and 1/2 teaspoon vanilla. Beat on low speed to blend; beat on high speed 5 to 7 minutes or until very stiff. Tint icing with gel food colors. Cover bowl with plastic wrap to keep icing from drying. Add warm water to thin frosting as desired. Use a disposable decorating bag with the tip cut off to pipe icing onto cookies, or spread with metal frosting spatula.

Tips

• When rolling out, start with the rolling pin in the middle of the dough, and roll out to the edge. Make sure to use enough flour to keep the dough from sticking to the surface. Continue rolling middle to edge, giving rolling pin a quarter of a turn with each stroke. This creates an even thickness across the dough.
• Dough rolled to 1/4 inch thick will be softer. Thinner cookie dough will be crispier.

Nutrition Information