Meringue powder, used in Royal Icing, is a mixture of pasteurized egg whites, sugar and edible gums. With this powder, the icing dries to a smooth, hard finish. Find it in the baking aisle at Hy-Vee.

Classic Cut-Out Cookies

Place butter in a large mixing bowl. Beat butter on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined.

Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and refrigerate dough for 30 minutes or until easy to handle.

Preheat oven to 375 degrees. Roll one portion of dough at a time on a lightly floured surface to ¼-inch thickness. Cut desired shapes using a 3-inch cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets. 

Bake 7 minutes or until edges are firm and bottoms are light brown. Transfer cookies to wire racks to cool. Frost as desired with Roal Icing and, if desired, add decorating nonpareils and sprinkles. 

Looking for a quick and easy way to frost cookies? Pick up a container of Hy-Vee canned creamy white frosting and colored sprinkles.

Prepare Royal Icing: Whisk together powdered sugar, meringue powder, and cream of tartar. Add warm water and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until icing is very stiff. Tint as desired; frost cookies.

When working with royal icing, keep it covered with a damp paper towel when you're not using it. This will prevent it from drying out.