Cut-out Sugar Cookies
1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 tsp. vanilla
1 egg
2 1/3 cups unbleached all-purpose flour
1/2 tsp. baking soda

Heat oven to 375. In large bowl, beat sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Dividen dough in half. Roll each half 1/4 inch on lightly floured surface. Cut into desired seasonal shapes with 2- to 2 1/2-inche coolie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, pluace cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack. Makes about 4 dozen cookies

Royal Icing
3 Tbsp. meringue powder
4 cups powdered sugar
6 Tbsp. warm water

Beat all ingredients until icing forms peaks (7-10 minutes on low speed with heavy duty mixer). Place in pastry bag or speed on cookies with knife.

My notes: I made these cookies kind of by accident one Christmas. I had forgotten my regular cookie recipe when I went to NY one Christmas and wound up using the one on the back for the flour package and it turns out Seth liked it better! This past Christmas I asked a friend what icing recipe she used for her cookies. She told me that she uses meringue powder in her's...and it turns out it makes a big difference.