• All ingredients EXCEPT the food coloring into a bowl, and start mixing with a rubber spatula, it will get nice and smooth. To test the consistency, run a knife through the icing, the crease you made should close up in 15 seconds. If it takes longer, add milk 1/8 of a teaspoon at a time, if it takes less than 15 seconds, add 1 teaspoon of powdered sugar at a time.
• Once smooth, now we can add the food coloring. If using more than one color, go ahead and divide the icing into separate bowls. Place a drop of food coloring onto a paper plate or a piece of parchment paper, take a toothpick and dip into the coloring, then swipe the toothpick through the icing and mix in.
• Pipe the outline of the cookie, then work from the inside to the outer line you piped, and use a toothpick to smooth in any gaps.
• Sprinkle with sugar sprinkles if desired. Allow the icing to setup or serve and enjoy.

• In a mixing bowl, add the flour, baking powder, and salt, whisk to combine and set aside.
• In another mixing bowl, cream together the butter and sugar and mix until creamy, then mix in the egg and vanilla.
• Slowly add the flour mixture to the wet mixture and mix in until combined.
• Cover the dough and place in the fridge for at least 4 hours or overnight.
• When ready to bake, preheat your oven to 190 C (375 F) and line a baking sheet with parchment paper.
• Lightly flour your work surface, and roll out the dough to 1/4 inch thick. Cut into shapes either freehand, with seasonal shaped cutters, or just round cutters, totally up to you.
• Place cookies on on the baking sheet 1 inch apart and bake for 9-11 minutes, the key is white cookies with very little browning on the edges.
• Remove from baking sheet to a wire rack and allow to cool completely. Decorate the cookies as desired.

• Cream together the sugars, butter, and eggs until smooth.
• In another bowl, mix together the flour, salt, baking soda, and cinnamon.
• Slowly mix the flour mixture with the butter mixture until well combined.
• Shape dough into logs, place on wax/parchment paper and roll. Place in the fridge overnight. As an option, you can roll and place in the freezer for up to 3 weeks, just thaw for a few days in the fridge before use.
• Preheat your oven to 180 C (350 F), line a baking sheet with parchment paper.
• Unwrap the log, slice, and bake for 8 to 12 minutes or until the edges are golden brown.
• Let cool for 5 minutes then transfer to a wire rack to cool completely.

• Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or lightly grease with butter.
• Beat together cream cheese, butter, and both sugars until light and fluffy. Add the egg and vanilla and beat some more.
• In a separate bowl, nix together the flour, baking powder, and salt.
• Slowly mix in the flour mixture, once fully combined, fold in the chocolate chips.
• Drop by teaspoons on the baking sheet, leaving 1 inch spacing.
• Bake for 10-14 minutes or until set and lightly browned on the edges. Let cool for 5 minutes, transfer to a wire rack to cool fully.

• Cream together the butter and sugar, then add the vanilla, egg, and milk. Mix well.
• Stir in the flour until well combined, then mix in the nuts if using those.
• Shape the dough into logs and roll in wax/parchment paper. Place in the fridge for 2 hours.
• Preheat your oven to 180 C (350 F). Line a baking sheet with parchment paper.
• Unwrap the logs and slice thinly and place on the baking sheet.
• Bake for 10 minutes or until the edges are golden brown. Let cool for 5 minutes, transfer to a wire rack to cool fully.

To Decorate - Optional

• 1. Feel free to dip half of each cookie in melted chocolate and let cool completely. 2 Dip half in melted chocolate then add colorful sprinkles or dots, chopped nuts, shredded coconut, etc. and let cool completely. 3. Drizzle the top with melted chocolate, making patterns, etc, adding sprinkles, etc. and allow to cool completely.