Hanukkah Cutouts

Steps

• 1

  In large bowl, beat 1 1/4 cups powdered sugar and 1 cup butter until light and fluffy. Add 1 teaspoon vanilla and the egg; blend well. Stir in flour, baking soda and cream of tartar; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
• 2

  Heat oven to 375°F. On lightly floured work surface, roll out dough 1/3 at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with lightly floured 2- to 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.
• 3

  Bake 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
• 4

  In small bowl, blend glaze ingredients until smooth, adding 2 tablespoons milk for thin spreading consistency. Spread glaze on cooled cookies. Allow glaze to set before decorating.
• 5

  In another small bowl, mix all decorator frosting ingredients, adding enough milk for desired piping consistency. Place in decorating bag fitted with writing tip or in small resealable freezer plastic bag with one corner snipped off to make a very small hole for piping. Decorate cookies as desired.