Recipes

1. For the dough, mix 1 1/2 cups powdered sugar, butter, extracts and egg until well blended. With a wooden spoon, stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
2. Heat oven to 375F. Working in batches on a lightly floured work surface, roll out about 1 cup of dough at a time. The dough should be less than 1/4-inch thick. Cut into assorted shapes with cookie cutters. Place on baking sheet lined with parchment paper.
3. Bake 7 to 8 minutes or until light brown. Remove from pan to cooling rack. Cool completely, about 30-45 minutes.
4. In medium bowl, beat all icing ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired.

Baking tips

To test if baking soda is fresh, add a few drops of lemon juice or vinegar to a small amount. Fresh baking soda will bubble and fizz.

Heat the oven before baking to the temperature specified in the recipe. Be patient because this can take 10 to 15 minutes. For the best results, use an oven thermometer to check if the temperature of your oven is accurately calibrated.

Choose cookie cutters formed from sturdy materials so that the shape will last for years. Cutters with sharp edges and open backs will pull away from the dough cleanly.