1 cup (250 ml) unsalted, softened butter
1/2 cup (125 ml) granulated sugar
1/4 cup (60 ml) icing sugar
1 tsp. (5 ml) vanilla
2 1/2 cups (625 ml) all-purpose flour
3/4 tsp. (4 ml) baking powder
1/4 tsp. 1 ml) salt
With electric mixer, beat butter until light and fluffy. Gradually beat in granulated and icing sugars, then beat in egg and vanilla. Combine flour, baking powder and salt; with wooden spoon, gradually stir into butter mixture. Transfer dough to work surface; knead lightly until it comes into a ball. Divide dough in half; shape each into disc. Wrap in plastic wrap; refrigerate for at least 1 hour or for up to 2 days. One disc at a time, roll out dough on lightly floured surface to 1/4 -inch (5 mm) thickness.
Using cookie cutters, cut out shapes. Place shapes on parchment paper-lined baking sheets. Bake in centre of preheated 375F (190C) oven for 10 to 12 minutes or until light golden on bottom and edges. Let cool for 3 minutes on baking sheets; transfer to wire racks to cool. Icing: Whisk together 3 cups (750 ml) icing sugar with 1/4 cup (60 mL) milk or water for regular piped icing, adding up to 2 Tbsp. (30 ml) more water to create paint for background colours. Tint as desired. Makes 3 dozen cookies.
The kids will gobble these up and you will be 'SuperMom'/or dad. Take 'five', have a cup of coffee and pat yourself on the back for going to all this trouble.