This is the recipe my mother likes to use for cut-out cookies. It’s very basic and can easily be tinted with food color for just about any occasion. I grew up in a house that had pink frosted hearts for Valentine’s Day and orange frosted pumpkins at Halloween. This frosting hardens when it’s dry, so it’s ideal for cookies that need to be transported. You can make the frosting thinner for spreading or thicker for piping with a pastry bag simply by controlling the amount of water.
Preparation time: 5 minute(s)
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