Sugar Cut-Out Cookies

I met so many people from all over the country at the summer program I just got home from, but being so far apart from each other, it's going to be hard to stay in touch. I baked these cookies to send to my friends that live in states far away from Minnesota. They are sturdy enough to hold up while they are shipped and the frosting hardens, that way it won't smear all over the box and the other cookies. As durable as they are, these cookies are also damn cute. If you are sending a care package to a loved one in college or a friend who lives far away, I would definitely recommend packing these inside.

cookies:
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
8 tbsp room temperature butter
1 cup granulated sugar
1 egg
1 tsp vanilla

icing:
1½ cups confectioners sugar
3-4 tbsp milk, water, or lemon juice

In a large bowl, whisk the flour, baking powder, and salt together. Beat the butter and sugar together in a separate bowl until light and fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients and beat until combined. Divide the dough in half, wrap in aluminum foil, and refrigerate for at least 30 minutes.
Preheat the oven to 325 degrees, with racks in upper and lower thirds. Line baking sheets with aluminum foil, and remove one disk of dough from the refrigerator; let stand 5 to 10 minutes. Roll out about 1/8 inch thick on a lightly floured surface with a lightly floured rolling pin. Cut out shapes with lightly floured cookie cutters and place on baking sheets with a spatula. The cookies hardly spread out so there is no need to give them more space than a half an inch from each other. Bake, rotating the sheets halfway through, until the edges are golden, 8-12 minutes depending on the size of the cookies. Let the cookies cool completely before icing them. If the cookies are still hot, the icing will run off the cookie.
Sift the confectioners sugar into a bowl, then whisk in the milk, water, or lemon juice one tablespoon at a time until the icing is smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar. If too thick, add more liquid. Spread over the cookies and add other decorations.

Recipe from: Food Everyday. Cookie Edition, by Martha Stewart