Classic Holiday Sugar Cookies

Prep: 1 hour plus chilling, cooling and drying
Bake: 20 minutes • Serves: 32

1.In large bowl, with mixer on medium speed, beat granulated sugar and butter 3 minutes or until fluffy, scraping down bowl occasionally. Add egg and 1½ teaspoons vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Add flour and salt; beat 1 minute or just until incorporated.

2.Place dough between 2 sheets of parchment paper on work surface; roll to 1/4-inch thick. Transfer dough to rimmed baking pan; freeze 30 minutes.

3.Preheat oven to 350°; line 2 rimmed baking pans with parchment paper. Remove parchment paper from dough and place on work surface; cut out cookies with 2-1/2- to 3-inch Christmas-themed cookie cutters and place 2 inches apart on prepared pan. Gather dough scraps and repeat step 2 to make additional cookies on second prepared pan.

4.Bake cookies 10 minutes or until set and edges are lightly browned; cool completely on wire rack. Makes about 32 cookies.

5.In large bowl, with mixer on medium-high speed, beat egg whites, cream of tartar and remaining 1/2 teaspoon vanilla extract 2 minutes or until frothy; gradually add powdered sugar, 1 cup at a time, making sure each addition is fully incorporated before adding the next. Increase speed to high; beat 5 minutes or until soft peaks form. Makes about 4 cups.

6.Divide icing into smaller bowls; add color gels to create desired colors. Transfer icing to piping bags with small round tips.

7.Decorate cookies with desired icing colors and sprinkles, if desired; let dry at room temperature 6 hours or up to overnight. Store cookies in an airtight container for up to 1 week.

Approximate nutritional values per serving (1 cookie):
181 Calories, 6g Fat (4g Saturated), 21mg Cholesterol,
81mg Sodium, 30g Carbohydrates, 0g Fiber, 2g Protein