I was so excited I couldn't wait to rip into it!
You don't want to miss it!
4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 cups granulated sugar
2 teaspoons vanilla extract
1 tablespoon water
Mix together and set aside the flour, salt, and baking powder. In a large bowl with an electric mixer or in the bowl of a standing mixer, cream the butter and sugar on medium speed. Beat in the eggs. Add the flour mixture and blend on low speed. Add the vanilla extract and blend. Add the water if the dough feels dry.
Knead the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes. Remove dough, break it off in thirds, and knead until it is pliable and easy to handle. Roll on a floured surface to about a quarter inch thickness and cut with a cookie cutter.
Bake on a parchment paper lined baking sheet at 375 for about 10 minutes or until edges are golden brown.
(This recipe is so easy and the ingredients are so basic, but it is my absolute favorite for rolled sugar cookies. The cookies always keep their shape and taste great!)
Icing (From the blog Bake At 350)
4 TBSP meringue powder
scant 1/2 c. water
1 lb. powdered sugar
1/2 tsp light corn syrup (optional)
few drops clear extract (optional)
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
Add in the corn syrup and extract if desired. (Corn syrup helps keep the icing shiny and extract will give it flavor)
Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.
Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.
Bake at 350 also has excellent tutorials on outlining your cookies and filling them in with thinned icing.