- 1 lb (4 sticks) butter, room temperature
- 2 1/4 cups sugar
- 3 large eggs
- 5 cups flour
- 1 tsp salt
- 3 tsp baking powder
Cream butter and sugar with mixer. Add eggs one at a time. Add the dry ingredients and mix with a big spatula before mixing the dough with the mixer. Refrigerate the dough for at least three days in advance.
Preheat oven to 350 degrees. Flatten dough and roll out dough on area covered with flour. Dough should be about 1/8 inch think. Cut with cookie cutter. Place on parchment-lined cookie sheet. (You’ll want to make sure that your baking sheets are cool when placing the uncooked cookies on them.) Bake for 10-12 minutes or until golden brown on the edges. Cool and then frost with royal icing. Use some beet juice or raspberry puree to add natural color to the icing.