|Butter/Margarine||1 Pound, softened (2 Cups)|
|Granulated sugar||2 Cup (32 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Powdered sugar||1 1⁄2 Pound|
|Warm water||9 Tablespoon|
|Assorted food colors||12 Drop|
In large bowl of an electric mixer, beat butter, granulated sugar, and vanilla until creamy.
Beat in flour until thoroughly combined.
With a floured stockinet-covered rolling pin, roll out enough dough on an ungreased unrimmed baking sheet to cover sheet in a 1/4 to 3/8-inch-thick layer.
For rectangular or square cookies, use a sharp knife and a ruler to cut away a 1-inch strip of dough on all sides of baking sheet; make no other cuts.
For round or decorative shapes, use large floured cookie cutters (or use a coffee can or tuna can with both ends removed).
Cut shapes, leaving at least 1 inch between cookies and lifting away excess dough.
Combine trimmings with remaining dough; then repeat rolling and cutting until all dough is used.
Bake in a 300Â° oven for 25 to 30 minutes or until cookies are pale gold and centers are firm to the touch.
Meanwhile, place powdered sugar in a large bowl.
Gradually add water (you'll need about 6 tablespoons per pound), beating constantly, until glaze is smooth and thick; mixture should flow smoothly but set quickly.
Remove cookies from oven.
If making rectangles or squares, cut while still hot, using a sharp knife and a ruler; trim to straighten edges.
Let cookies of all shapes cool on baking sheets until just warm to the touch (about 7 minutes).
With a wide spatula, transfer cookies to a flat foil-covered surface.
Quickly spread each cookie with enough glaze to make a very smooth surface.
Do not cover or move cookies until glaze is dry to the touch (8 to 24 hours).
Paint with food colors or stack unpainted cookies between pieces of foil and wrap airtight; store at room temperature for up to 4 days, or freeze for longer storage.