Ingredients
1/2 (16.5 oz) tube refrigerated sugar cookie dough, softened1/3 cup all-purpose flour2-1/2 cups confectioners’ sugar10 teaspoons water4 teaspoons meringue powderAssorted food coloring Assorted sprinkles, candies and almond slices
Preparation
Preheat oven to 350°. In a small bowl, beat cookie dough and flour until combined. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a floured 1-3/4x3-1/4-in. diamond cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges are golden brown, 7-9 minutes. Remove to wire racks to cool completely.
In a large bowl, combine confectioners’ sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Divide icing into portions and tint as desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
Frost and decorate cookies as desired with assorted sprinkles and candies; add almonds for ears.
