Submitted by Clare R. Cooney
2 1/2 cups flour
1/2 cups sugar
1 jumbo egg
1 cup butter-chilled
Preheat oven to 425.
Mix flour and sugar, then add egg. Cut in pieces of butter- I use a pastry cutter versus two knives or forks.
Once the ingredients look like coarse crumbs- start kneading the pastry. Knead well and wrap in plastic wrap.( I sometimes make my dough flat and round instead of a ball, so rolling out the dough is not as difficult). Refrigerate for a least 30 min.
Grease your baking sheet and dust with flour. Unwrap dough and sprinkle with flour. Roll out your dough on a floured surface to your desired thinness. Dust your cookie cutters and cut out your cookies. Place on prepared cookie sheet- I space them about 1/2 inch apart, as they do not expand all that much.
Check cookies at 6 minutes-thinner cookies maybe 7 minutes. By 8 minutes, your cookies should be just getting golden around the edges – your cookies are ready to be taken out of the oven. Let cool completely before frosting.
3 egg whites
1 pkg. powdered sugar
1 teaspoon of clear vanilla
1 teaspoon of warm water to start for consistency.
Beat egg whites until stiff – add sugar than vanila. Keep covered until ready to use. You can divide the icing in several bowls and add your desired colors to each. Mix well . At this point you can spread your cookies with the desired color( add sprinkles etc…) Or divide each color into a pastry bag and decorate.