Sugar Cookie Cut-Outs
Prep time: 15 minutes
Chill time: 2 hours or up to 2 days
Cook time: 8-10 minutes per batch
Yield: 4 dozen cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla
1 egg, room temperature
2 egg yolks, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Icing:
2 2/3 cups powdered sugar, sifted
2 tablespoons meringue powder
4 tablespoons water

Combine butter, granulated sugar and vanilla in mixer bowl. Beat on medium speed until light and fluffy, about 3 minutes. Add egg and egg yolks; beat on low speed until blended. Gradually add flour and salt, beating just until blended.

Refrigerate dough, wrapped in plastic wrap, at least 2 hours or up to 2 days.

Heat oven to 350°F. Work with 1/2 of dough at a time, keeping remaining dough refrigerated. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut out cookies using cookie cutters; place 1 inch apart on parchment paper-lined or ungreased baking sheets.

Bake in oven until edges are lightly browned, 8-10 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

For icing, combine powdered sugar, meringue powder and water in mixer bowl. Beat on high speed until light and fluffy, 6-8 minutes. If icing is too thick, thin with small amount of additional water.