Snowflake Sugar Cookies with Decorating Icing

COMBINE flour, baking powder and salt in large bowl; set aside.

BEAT butter and sugar in large bowl on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla until mixed well. Gradually add flour mixture and combine.

WRAP dough in parchment paper and place in plastic slider top bag. Refrigerate at least one hour until chilled and firm enough to handle easily.

PREHEAT oven to 350°F. Line cookie sheets with Reynolds KITCHENS Parchment Paper; set aside.

ROLL out dough 1/4-inch thick between 2 sheets of lightly floured parchment paper. CUT dough with 2 inch cookie cutters. PLACE dough 1-inch apart on parchment-lined cookie sheets.

BAKE 8 to 10 minutes or until cookies are lightly browned on edges. COOL 3 minutes on cooling rack. Slide parchment paper with cookies onto cooling rack; cool.

DECORATE as desired. Store in airtight containers for up to 5 days.

FOR DECORATIVE ICING: MIX confectioners’ sugar, water, meringue power and clear vanilla extract in a medium bowl on low speed until just mixed. Stir 1 to 2 tablespoons more water if needed. Continue mixing on high speed for 5 to 7 minutes until mixture is glossy and forms stiff peaks. SPOON some icing in parchment paper piping bag to decorate cookies. STORE unused icing in airtight container and refrigerate up to one week. Stir in more water if needed.