Best Cut-out Sugar Cookie

Yummmm, this is such a keeper recipe.  I made this but forgive my decorating skills.  Me and my daughter had so much fun doing this.  The cookies itself kept fresh for almost 1 week in a airtight container.

The best part of this recipe is that it does not need refrigeration and all you need to do is just let it rest for couple of minutes then cut out and bake.

If you dont like the cookie to spread out and soft, add a little more flour but start of with 2 1/2 cup then gradually add more.

Cookie freezes well.

Ingredient


2 stick butter, softened
2 1/2 to 2 3/4  cup flour
2 tsp baking powder
1/2 cup confectioner sugar
1 egg
3 tsp flavoring
1 tsp salt

Directions

• Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. 
• Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

Royal Icing


2 lb confectioner sugar
1/3 cup plus 1 tb meringue powder
about 3/4 cup water