Contributed by: News Canada
Combine flour, baking powder and salt; with wooden spoon, gradually stir into butter mixture. Transfer dough to work surface; knead lightly until comes into a ball.
Divide dough in half; shape each into disc. Wrap in plastic wrap; refrigerate for at least 1 hour or for up to 2 days. One disc at a time, roll out dough on lightly floured surface to 1/4-inch (5 mm) thickness.
Using cookie cutters, cut out shapes. Place shapes on parchment paper lined baking sheets.
Bake in centre of preheated 375 F (190 C) oven for 10 to 12 minutes or until light golden on bottom and edges. Let cool for 3 minutes on baking sheets; transfer to wire racks to cool.
Whisk together 3 cups (750 mL) icing sugar with 1/4 cup (50 mL)water for regular piped icing, adding up to 2 tablespoons (25 mL) more water to create paint for background colours. Tint as desired.
Serving Size: Makes 36 Cookies
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