Cookies
3 1/2 cupsflour
1/4 tspsalt
1 tspbaking powder
1 cupbutter, room temperature
1 1/2 cupswhite sugar
2eggs, large
2 tspvanilla

Royal Icing
2large eggs
2 tsplemon juice
3 cupsicing sugar

Cookies

1. Whisk together flour, salt, and baking powder. Set aside
2. Beat butter and sugar until light and fluffy (4 minutes)
3. Beat eggs and vanilla until combined
4. Add flour mixture and beat until dough is smooth
5. Divide the dough in half and wrap each half in plastic wrap
6. Refrigerate for 1 hour
7. Preheat oven to 350°F (177°C) and place rack in center of oven
8. Roll one half of chilled dough out on lightly floured surface to a thickness of 1/4 inch
9. Cut out desired shapes and transfer cookies to baking sheet
10. Place unbaked cookies in fridge for 15 minutes (prevents the cookies from spreading)
11. Bake cookies for about 10 minutes or until they begin to brown around the edges
12. Frost with icing, if desired. Be sure to let the icing dry completely before storing

Royal Icing

1. Separate egg whites from yolks
2. Beat egg whites with lemon juice
3. Add powdered sugar and beat on low speed until smooth

Notes: The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups.