from Luci’s Morsels
(makes approx. 40 cookies)
Directions for the cookies
Beat sugar and butter together in large bowl. Add egg and milk. Sift flour, baking powder, and salt together in separate bowl. Mix flour into batter, one cup at a time. Beat until dough pulls away from the side of the bowl. Divide dough in half. Wrap in parchment paper and refrigerate for at least two hours.
Preheat oven to 375 degrees. Remove half of dough from refrigerator. Unwrap. Let sit 3-5 minutes. Roll dough on surface sprinkled with powdered sugar, rotating to prevent sticking. Roll dough to rectangle (1/4-inch thick). Use pizza roller or knife to cut 2×3″ rectangles. Place cookies on parchment-lined baking pan. Bake 8-10 minutes until just starting to brown on the edges. Remove from oven and let cool completely. Repeat with remaining dough.
Directions for the icing
Sift powdered sugar and meringue powder together to prevent lumping. Whisk in half of water. Slowly add water until icing has drizzle consistency.
Divide icing into five bowls – 1/3 cup each. Add food coloring to reach desired colors – mix thoroughly. For these colors, use the following guide:
purple: 10 drops red, 13 drops blue
red: 30 drops red
blue: 20 drops blue, 2 drops green
yellow: 8 drops yellow
green: 25 drops green, 1 drop blue
Transfer each color icing to 8oz. squeeze bottles or bags with small corner cut. Ice cookies. Let icing dry at least one hour before stacking or storing.
sugar cookie recipe via Alton Brown