Granulated Sugar

CONFECTIONERS GLAZE: INGREDIENTS: 4 CUPS CONFECTIONERS SUGAR FC, 1/3 CUP MILK FC, 1 TSP VANILLA FC, ASSORTED FOOD COLORING, DIRECTIONS: COMBINE ALL INGREDIENTS UNTIL SMOOTH. DIVIDE GLAZE INTO SMALL BOWLS AND ADD DROPS OF COLORING TO DESIRED COLORS. KEEP GLAZE BOWLS COVERED WITH DAMP PAPER TOWELS OR PLASTIC WRAP WHILE DECORATING. USING A SMALL, FLAT SPATULA, SPREAD GLAZE EVENLY OVER BAKED, COOLED COOKIES. IMMEDIATELY SPRINKLE WITH NONPAREILS BEFORE GLAZE BEGINS TO HARDEN. ALLOW COOKIES TO SET ON RACKS FOR UP TO ONE HOUR FOR GLAZE TO SET. MAKES 1-1/2 CUP, FC = FOOD CLUB BRAND COPYRIGHT TOPCO NSMA0418 VISIT US! FOODCLUBBRAND.COM CUT-OUT SUGAR COOKIES: INGREDIENTS: 1-1/2 CUP (3 STICKS) BUTTER, SOFTENED FC, 2 CUPS GRANULATED SUGAR FC, 4 EGGS FC, 1-1/2 TSP VANILLA FC, 5-1/2 CUPS FLOUR FC, 2 TSP BAKING POWDER FC, 1 TSP SALT FC, CONFECTIONERS GLAZE COLORED NONPAREILS, DIRECTIONS: CREAM BUTTER AND SUGAR IN LARGE BOWL OF AN ELECTRIC MIXER UNTIL SMOOTH. BEAT IN EGGS AND VANILLA. COMBINE FLOUR, BAKING POWDER AND SALT; GRADUALLY BEAT INTO BUTTER MIXTURE. WRAP DOUGH IN PLASTIC AND CHILL AT LEAST 1 HOUR. PREHEAT OVEN TO 400° F. ROLL DOUGH TO 1/4" THICKNESS ON LIGHTLY FLOURED SURFACE. CUT OUT WITH YOUR FAVORITE COOKIE CUTTERS. BAKE 1" APART ON PARCHMENT LINED OR UNGREASED BAKING SHEETS 7 TO 9 MINUTES OR UNTIL EDGES JUST BARELY BEGIN TO BROWN. COOL ON WIRE RACKS BEFORE DECORATING WITH CONFECTIONERS GLAZE AND COLORED NONPAREILS. MAKES 4 DOZEN COOKIES QUALITY GUARANTEED: 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.