3 cups flour
1/2 tsp. baking soda
1 cup margarine, softened (2 sticks)
1 cup granulated sugar
1 tsp. vanilla extract
Combine flour & baking soda; set aside.
In large bowl, with electric mixer at medium speed, beat margarine, sugar, and vanilla until creamy. Beat in egg until light and fluffy; gradually blend in flour mixture. Divide dough in half; wrap in plastic wrap. Chill dough 1 hour.
On floured surface, roll half the dough to 1/8 inch thickness. With floured cookie cutters, cut out cookies. Repeat with remaining dough, re-rolling scraps as necessary. Place cookies on ungreased baking sheets. Bake at 375ºF for 8 to 10 minutes or until light golden. Remove to wire rack to cool. Decorate with icing and candies as desired. Store in airtight container.
3 tbsp. meringue powder
4 cups sifted sugar
6 tbsp. water
Beat on high 5 minutes. To keep from drying out, store in a container covered with a wet paper towel.
Is this good for Gingerbread House icing as well?
Yes, it’s perfect for that. Dries in about 30 minutes.