These are great for teachers, kids, and the people you love...or like...or even just tolerate. Even better is that they taste good! Let's look at how to do this.
Sugar Cookie Recipe
Makes about 40 cookies
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1 cup butter
1 cup powdered sugar
1 egg
2 teaspoons vanilla
3/4 teaspoon salt
1/2 teaspoon nutmeg
2 1/2 cups all purpose flour
In the bowl of an electric mixer, cream together the butter and powdered sugar until combined. Add in the egg and mix, scraping down the sides of the bowl. Add the vanilla, salt, and nutmeg and mix until incorporated. Add in the flour and mix until combined. Place the dough in plastic wrap and chill until firm.
Preheat your oven to 375 degrees.
Roll the dough out to 1/4 inch thickness on a floured counter. Cut with cookie cutters and place on a greased cookie sheet. It is helpful to freeze the cookies for 8-10 minutes before baking as they will hold their shape better. Bake for 8-10 minutes; the cookies will not brown. Remove from the pan and let cool completely before decorating.
Royal Icing Recipe
4 tablespoons meringue powder
Scant 1/2 cup water
1 pound powdered sugar, sifted
1/2-1 tablespoon corn syrup
Few drops of clear extract (I use clear vanilla)
Place the meringue powder and water in the bowl of your stand mixer. Use the paddle attachment to beat it until it's combined and foamy. Add in the sifted powdered sugar and beat on low until combined. Add in the corn syrup and extract and beat on high until the icing is thick and glossy. It should have stiff peaks. Divide the icing into bowls to tint, and make sure to keep it covered.
Cookies adapted from Annie's Eats
Icing recipe from Bake at 350