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1
Using electric mixer, beat butter and sugar in large bowl until fluffy.
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2
Beat in egg and vanilla.
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3
Sift flour, baking powder, salt and nutmeg over; stir to blend well.
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4
Turn dough out onto lightly floured surface and knead gently 1 minute.
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5
Shape dough into 1/2-inch-thick rectangle.
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6
Cut into 4 equal pieces; wrap in plastic and refrigerate at least 3 hours and up to 1 day.
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7
Let dough soften slightly at room temperature before rolling out.
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8
Position rack in center of oven and preheat to 350F.
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9
Butter large baking sheet.
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10
Working with 1 dough piece at a time, roll out dough on lightly floured surface to 1/8-inch thickness, lifting and turning dough often and dusting surface very lightly with flour to prevent sticking.
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11
Using floured 3- to 4-inch cutters, cut out cookies.
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12
Pull away excess dough from around cookies.
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13
Transfer cookies to prepared baking sheet, spacing 1 inch apart (cookies will not spread).
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14
If using cookies as hanging ornaments, push 1 end of drinking straw through dough near top of each cookie; lift straw, then remove small dough round from straw.
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15
Gently reroll dough scraps; cut out more cookies.
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16
Transfer to same sheet.
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17
Bake cookies until light brown, about 11 minutes.
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18
Let cool 5 minutes on sheet.
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19
Transfer cookies to rack; cool.
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20
Repeat with remaining dough pieces, baking 1 sheet of cookies at a time.
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21
Cool baking sheet completely and butter sheet lightly between batches.
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22
Whisk 9 cups sugar and powdered egg whites in large bowl to blend.
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23
Whisk in 12 tablespoons water.
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24
If necessary, whisk in more water by teaspoonfuls or more sugar by tablespoonfuls until frosting is medium-thick and very smooth.
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25
Place 1/2 cup frosting into each of 4 small bowls; mix colors using instructions in box on previous page.
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26
(Can be prepared 1 day ahead.
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27
Cover bowls and remaining frosting with plastic wrap to keep frosting from drying out.
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28
Store at room temperature.)
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29
Thin frosting in each bowl as needed by mixing in 1/4 teaspoon water at a time.
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30
Using pastry brush or small metal offset spatula, spread frosting on cookies; set cookies aside and let frosting dry, about 30 minutes.
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31
Cut off small tip from end of 1 disposable pastry bag (cut off slightly more if planning to insert metal tip).
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32
Fold down top 2 inches of bag, forming collar.
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33
Holding bag under collar and using small rubber spatula, fill bag with 1 color of frosting.
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34
Repeat with remaining pastry bags, filling each with 1 color of frosting.
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35
Pipe decorations onto frosted cookies in desired patterns and colors.
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36
Let cookies stand until decorations are firm and dry, at least 4 hours.
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37
(Can be prepared 3 days ahead.
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38
Place cookies in single layer between sheets of waxed paper in airtight container; store at room temperature.)
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39
*Can be found in the baking-products section of most supermarkets
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40
**Wilton food colorings, disposable pastry bags and metal tips are available by mail from Janes Cakes and Chocolates; call 800-262-7630.
