Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling Preheat oven to 350 degrees. Roll out on a lightly floured counter to 1/4" thick and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with Royal Icing or buttercream, or eat plain. Enjoy!
In a mixing bowl, combine 1 pound confectioners sugar, 3 tablespoons meringue powder, and 6 tablespoons warm water; mix on medium speed for 5 minutes.
Note: This makes an icing right consistency for piping; for "flooding" (filling in the cookie after piping around the border), add water a little at a time to achieve a pourable consistency, like heavy cream. Enjoy!