Easter Sugar Cookies

Icing:
    1/3     cup meringue powder
    1/2     cup warm water, plus additional for thinning (optional), divided
    3     tablespoons vanilla
    1     bag (2 pounds) powdered sugar
    2     tablespoons corn syrup
        assorted food coloring

Cookies:
    2     sticks unsalted butter, at room temperature
    1     cup sugar
    1     egg
    1     tablespoon vanilla
    2     teaspoons baking powder
    1     dash salt
    3     cups all-purpose flour

To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping.

To make cookies: Heat oven to 350 F.
    Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness.
    Cut into shapes, place on baking sheet and freeze 10 minutes. Bake 8-12 minutes. Cool completely before icing.
    Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out.
    Let dry 6 hours and finish decorating with different icing colors or edible markers.