The sugar cookie recipie below is one that I swear by for my business. This recipe uses confectioner's/icing sugar as opposed to the traditional granulated sugar. The reason I enjoy the confectioner's sugar is that it makes for a light texture to your cookie that almost "melts" in your mouth, yet this recipe still makes a strong enough cookie to decorate after baking; makingfor an absolute must try recipe!

INGREDIENTS

* 1 cup butter (no substitutes), softened
* 1 1/4 cups confectioners' sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* 1/8 teaspoon salt

DIRECTIONS

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. In a seperate bowl, combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Shape into two 5-in. rolls; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap; cut into 1/4-in. slices. Place 2 in. apart on un-greased baking sheets; or roll with extra icing sugar and cut out shapes. Bake at 350 degrees F for 8-10 minutes. Remove to wire racks to cool before decorating.

Ingredients:

3 Tablespoons Wilton Meringue Powder
1 lb. (4 cups) confectioners' sugar
6 Tablespoons warm water*

* For stiffer icing, use 1 tablespoon less water

Beat all ingredients until icing forms peaks
(7-10 minutes at low speed with a heavy-duty mixer,
10-12 minutes at high speed with a hand-held mixer).