Ingredients

Cookies:
6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing:
2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes

Special equipment: cookie cutters

Instructions

Preheat the oven to 350 degrees F.

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and
vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter
and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add
more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic
wrap, and let rest in the refrigerator for at least 1 hour.

Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of
that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you
go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.

Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or
lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be
tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.

Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you
can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the
sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as

desired. I think pastes are much better than liquid, not just because the range of colors is better but
because they don't dilute the icing as they tint. Ice cooled cookies, as desired.