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Iced Cookies

2 cups (8oz) all-purpose flour
8 tablespoons (4oz) margarine
4oz superfine sugar
½ an egg
¼ teaspoon baking powder
To ice
4 heaped tablespoons of confectioners’ sugar (powdered sugar)
1 tablespoon or so of tepid water
A little food coloring
you will also need
A baking sheet
Parchment paper (optional)

About an hour or so before you begin baking take the margarine and the egg out of the refrigerator. Then, when you’re ready to bake, grease or line a baking sheet with parchment paper and preheat the oven to 300°F.

Next put the flour, baking powder and salt into a bowl. Then in another bowl cream (beat) together the sugar and the margarine until pale and light like whipped cream.

In a separate small bowl beat the egg – you will only need half of this – then add this, beating well after each addition, to the creamed butter and sugar mixture. Now gradually stir in the dry ingredients. The mixture should now be stiff enough to roll and cut out.

Sprinkle a suitable surface or board and a rolling pin with flour, then roll out the mixture quite thinly and, dipping the cutter into flour as you go, cut into shapes. Place the cookies onto the prepared baking sheet and bake for 15-20 minutes or until the cookies are pale and golden.

Then leave the cookies on the baking sheet to set a little before lifting them onto a cooling rack. When the cookies are cool they can be iced.

To make the icing – sift the confectioners’ sugar into a bowl, then adding just enough tepid water to make an icing that will thickly coat the back of a spoon, mix until smooth. If the icing is too runny just add a little more confectioners’ sugar, too thick? Just add a little more tepid water.

Then with a skewer – this is a good way of controlling the amount of color that you add – depending on how pale or intense you would like the color to be - add a drop or two of food coloring and mix until even.
Decorate the cookies.

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