Perfect Sugar Cookies

3 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 cup butter

1 cup sugar

1 large egg

1 teaspoon extract (vanilla, almond, orange, etc.)

1/2 teaspoon salt

Preheat oven to 350 degrees.

In a small bowl, whisk together the dry ingredients.

In a large bowl, cream together the butter and sugar with a mixer.  Add the egg, extract, and salt, and blend well.  Add the dry ingredients in three parts, mixing well between each addition.

Divide the dough in three parts.  Take two pieces of parchment paper, about 15 inches square, and roll out one portion to 1/4 inch between the two pieces of parchment.  Place in the refrigerator.  Repeat with the two remaining portions.

Beginning with the first portion, cut out cookies and place them on an ungreased cookie sheet, 1/2 inch apart.  Gather scraps, re-roll dough and refrigerate while you cut out remaining cookies.

Bake for 8-10 minutes, until the edges just begin to darken.  Cool cookies on a rack.

Glacé Icing

Our Best Bites, originally from Toba Garrett

1 pound powdered sugar (plus more to thicken icing)

6 tablespoons milk (plus more to thin icing)

6 tablespoons corn syrup

1 teaspoon extract (vanilla, almond, orange, etc.)

In a medium bowl, whisk the powdered sugar to get rid of any lumps.  Whisk in the milk, corn syrup and extract until well blended.  Separate icing into bowls to make various colors with food coloring.  If you are piping icing, add more powdered sugar to thicken the icing.  Use milk to thin icing for spreading with a spoon, if needed.

Belle of the Kitchen