SUGAR COOKIES:
2 cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
6 Tablespoons butter
⅓ cup shortening
¾ cup sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla
Parchment paper

 

ROYAL ICING:
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioner’s sugar
½ teaspoon Cream of Tartar (to make it stiff and white)
Food Coloring

Combine flour, baking powder and salt, and set aside
Beat butter and sugar until combined
Add sugar, and beat until fluffy
Add egg, milk and vanilla and bet until combined
Add dry ingredients and mix
Cover and chill at least 3 hours

Put pieces of dough on parchment paper and flatten to ¼” with a rolling pin (keeping the rest cold in the fridge until you need it. Roll from the center out, one direction at a time, in all directions equally to keep the dough evenly distributed
Use cookie cutters to cut the cookies out. Peel from paper and place on cookie sheet
Repeat until all dough is used


ROYAL ICING

Sift confectioner’s sugar (even if the package indicates it’s pre-sifted)
Combine egg whites and vanilla in a stand mixer and beat until frothy
Add sifted confectioner’s sugar one cup at a time and beat until smooth and shiny
Beat mixture on high until stiff, glossy peaks form (about 6 minutes)
Place amounts needed for each color in a separate bowl and add water to get desired consistency

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NOTE:

CONSISTENCY OF FROSTING:
Border Frosting: add ½ to ¾ teaspoons of water per 1 cup frosting until consistency of toothpaste
Flooding Frosting, add 2 to 3 teaspoons of water per 1 cup frosting until consistency of shampoo.