1 1/2 cups butter (3 sticks or equivilant mix of margarine and butter)
2 cups sugar
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour (you can use all purpose flour too, start with 4 3/4 cups of flour and increase if the dough seems to sticky)
Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Roll to about 1/4 inch thick and form (cut) cookies and bake at 350 for 10 minutes.
Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.
Butter Cream Frosting
1 cup butter
4-5 cups powdered sugar
1 teaspoon vanilla
Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.
8 cups powdered sugar
1 teaspoon almond emulsion (sold at specialty kitchen stores) or almond extract
1 teaspoon meringue powder (sold at specialty kitchen stores, sometimes available at Michael's)
Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.