Holiday Sugar Cookies

Preheat oven to 350°F. Line cookie sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat^® Dispensing and set aside.

In a medium bowl, combine flour, baking powder and salt; set aside.

In a large mixer bowl, beat butter until fluffy. Gradually add sweetened condensed milk until fully mixed. Add eggs and almond extract until well blended. Add dry ingredients and mix well. Divide dough in half and press into two disks. Wrap well and chill at least 30 minutes.

On a floured surface roll out one dough disk to 1/4-inch thickness. Use your favorite cookie cutters and place cutouts on a cookie sheet lined with Reynolds Kitchens^® Parchment Paper with Stay FLAT^® Dispensing. If desired, add sprinkles. Bake 7 to 9 minutes until starting to brown at edges. Cool. Repeat with remaining dough.

In a large mixer, beat together powdered sugar, meringue powder, and water for 5 minutes. Adjust with more powdered sugar or water until desired consistency is achieved. Keep covered with a damp paper towel while decorating. Color as desired and dip, spread or pipe on cookies.

Once cooled, wrap your Sugar Cookies in Reynolds Wrap^® Fun Foil^™ to bring joy to everyday moments, potlucks, or give as a gift!