As a recipe modification, I like to use cookie cutters to cut out the dough in sections and put them all on the tray and then in the fridge to cool.
I find if the whole lot of dough goes in the fridge in one chunk to firm, its harder to roll out and it gets somewhat crumbly. I recommend flattening the dough out on parchment paper to cookie cut, then putting the cut-outs in the fridge on a cookie sheet for 10-15 minutes to firm up.
For the icing you can mix simple water and icing sugar, to your desired thickness. I add food dye and use a pastry brush to brush the icing on afte the cookies come out and have cooled. If you put the icing on when they are still hot the icing melts and runs off.
|1.||In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder,|
and salt. Cover, and chill dough for at least one hour (or overnight).
|2.||Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes|
with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
|3.||Bake 6 to 8 minutes in preheated oven. Cool completely.|