Ingredients

1 cup butter, softened
1-1/2 cups confectioners’ sugar
1 egg
1-1/2 teaspoons vanilla extract
2-1/2 cups self-rising flour
FROSTING:
2-1/2 cups confectioners’ sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Green, red and yellow food coloring

Directions

In a large bowl, cream butter and confectioners’ sugar until light
and fluffy. Beat in egg and vanilla. Gradually add flour. Divide
dough in half. Cover and refrigerate for 2 hours or until easy to
handle.

On a lightly floured surface, roll out one portion of dough to
3/16-in. thickness. Cut with floured cookie cutters. Place 2 in.
apart on ungreased baking sheets.

Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes
before removing from pans to wire racks to cool completely. Repeat
with remaining dough.

For frosting, in a small bowl, beat the confectioners’ sugar, water
and meringue powder on low speed just until combined. Beat on high
for 4 minutes or until soft peaks form. Add corn syrup; beat 1
minute longer.

Tint with food coloring of your choice. Cover frosting with damp
paper towels or plastic wrap between uses. Spread and/or pipe
frosting on cookies. Let stand until set. Yield: 3-1/2 dozen

Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for each 1/2 cup of self-rising flour,