Classic Sugar Cookies

Beat butter at medium speed 2 minutes or until creamy. Gradually add granulated sugar, beating well. Add egg and vanilla, beating well. Gradually add flour and salt, beating until blended. Divide dough in half; cover and chill 1 hour.  

Preheat oven to 350°F. Lightly coat baking sheets with cooking spray. Place dough on lightly floured surface; roll each portion to ¼” thickness. Cut with desired cookie cutters. Place on baking sheets 2” apart.  

Bake 8-10 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Transfer to racks; cool completely, about 20 minutes.  

Make Royal Icing. Combine confectioners’ sugar, meringue powder, water and corn syrup in large bowl. Beat at medium-low speed 5-7 minutes. Divide and tint with food coloring, if desired. Icing dries quickly, so keep it covered at all times. The amount of water you add to the icing will vary. For stiff icing, use less water. Use more water for thinner icing, perfect for piping delicate designs. Makes about 3 cups.

Divide icing and tint with food coloring. (Icing dries quickly, so keep it covered at all times. Store any leftover in airtight container in refrigerator; bring to room temperature before using. Add a little water to thin it, if necessary.)

Spread darker green icing on bottom half of trees and lighter green icing on top halves of trees. Place a yellow star sprinkle on top of each tree. Using icing, candies, and sanding sugar, decorate trees as desired.