The classic sugar cookie is always a favorite at Christmas but it can also be right at home on an Easter dessert bar. Here is our favorite recipe for sugar cookies as well as a simple royal icing.

CLASSIC SUGAR COOKIE

1 1/2 cups powdered sugar

1 cup butter

1 tsp vanilla

1/2 tsp almond extract (optional)

1 egg

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

Mix powdered sugar, butter, vanilla, almond extract and egg in a large bowl with an electric mixer or in a stand mixer. Mix in remaining ingredients. Cover and refrigerate at least 2 hours.

Heat over to 375°F. Line cookie sheet with parchment paper of lightly grease.

Divide dough in half, keeping other half refrigerated. Roll out to 1/4 inch thick on a lightly floured surface. cut into desired shapes with cookie cutters. Place on cookie sheet.

Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet and cool on a wire rack.

ROYAL ICING

1 packagae (16 ounces) powdered sugar

1/3 cup warm water

3 tb meringue powder

1 tsp vanilla

1/2 tsp cream of tartar

Beat all ingredients in a large bowl with an electric mixer on low speed until mixed. Beat on high 7 to 10 minutes or until very stiff. Divide and tint with food colors if desired.

TIPS FOR DECORATING WITH ROYAL ICING

Draw a border around the edge of the cookie with a piping bag and small round tip. Allow to dry 30 to 60 minutes before filling in your outline.

Thin the  icing slightly and place it in a squeeze bottle to flood the middle of the cookie.

Color icing with paste food coloring instead of liquid.

Cover royal icing completely with plastic wrap when you aren't using it...it dries quickly!