Ingredients:

• cup butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 1/4 teaspoons baking powder

Icing:

• 4 egg whites
• Juice of 2 lemons
• 2 teaspoons light corn syrup
• 7 cups confectioners’ sugar

In a mixer, blend butter and sugar until fluffy. Continuing to mix, add egg and vanilla, then add flour and baking powder in intervals. Shape into ball, wrap in plastic wrap and put in refrigerator until firm. Preheat oven to 375F. Roll out dough between 2 sheets of waxed paper to desired thickness. Cut out with cookie cutters and place on a lightly greased cookie sheet. Bake for 7-8 minutes. Remove from oven, let cool for one minute and then transfer to wire rack. Decorate cookies with icing and sprinkles.

With a wire whisk in a large mixing bowl, blend egg whites with lemon juice and corn syrup until stiff. Gradually add confectioners’ sugar, beating constantly until smooth. Use icing at once.