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1
Preheat oven to 400 F. In a large bowl, cream butter and sugar with an electric mixer.
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2
Beat in egg and vanilla.
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3
Mix flour and baking pwdr one c. at a time, mixing after each addition.
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4
The dough will be very stiff; blend last of the flour in by hand (if dough becomes too stiff to work, add in water, a tsp.
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5
at a time).
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6
Don't refrigeratedough.
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7
Divide dough into two balls.
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8
On a floured surface, roll each ball into a circle about 12 inches in diameter and about an eighth of an inch thick.
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9
Cut into leaf and acorn shapes as desired, dipping cookie cutters or possibly knife into flour before each use.
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10
If wished, sprinkle colored sugar crystals on top of some of the dough shapes.
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11
Bake cookies on an ungreased baking sheet on middle rack of oven for 6 to 7 min, or possibly till cookies are lightly browned.
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12
To decorate, frost with icing, using: 3 level Tbs.
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13
meringue pwdr 4 c. sifted confectioners sugar 6 Tbs.
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14
water
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15
Beat pwdr, sugar and water at low speed for 7 to 10 min.
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16
(10 to 12 min at high speed for portable mixer) till icing forms peaks.
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17
Sprinkle with colored sugar crystals; or possibly paint details such as leaf edges, leaf veins and acorn c. using icing color thinned with vanilla extract.
