Now I’ll be honest and tell you, I have absolutely no idea how these cookies taste!
We bake them and use them as ornaments for our Christmas tree.
They hold up quite well...barring of course the occasional munching by various and sundry canine family members!!

Sift together:
2 3/4 c. flour
1 tsp baking powder
1/2 tsp salt

Add:
3/4 c. butter or marj
1 c. sugar
2 eggs
1 tsp vanilla

Beat well with mixer, chill for 1 hour.
Roll out and cut.
Bake in a 375F = 190C oven for 8 – 10 minutes.

Cut this dough with your favourite Christmas cookie cutters.
Once they are on the cookie sheet remember to use a toothpick to make a small whole in them for the string to go through so you can hang them easier.
Ya don't want to be doing that ONCE they're baked!!!

Use this icing recipe for decorating your cookies!
It's what I use as 'mortar' on my gingerbread houses, it gives a great finish AND it hardens up like concrete!!

Royal Icing...

3 egg whites (at room temperature)
1/2 teaspoon cream of tartar
1KG (16 oz box) confectioners powdered sugar
In a large bowl combine all ingredients.
Beat 7 minutes with an electric mixer until smooth and thick...a good test is when a knife blade drawn through the icing leaves a clean cut.
I keep a wet tea towel over the bowl as it dries out incredibly fast, also store it in a tightly sealed container if you are not using it right away.
I put each colour in a separate bowl, as for colour...I suggest using food colouring paste instead of those little supermarket bottles of liquid. A little goes a VERY long way and you get rich brilliant colours!