1/2 cup sugar
3 egg yolks
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 1/2 cups sifted powdered sugar
2 tablespoons meringue powder
1/4 cup warm water
1/2 teaspoon cream of tartar
Edible decorator sprinkles, if desired
If dough becomes too soft to slice, return to refrigerator to chill and reshape as needed.
To freeze cookie dough, wrap tightly in plastic food wrap, then in aluminum foil or freezer bag. Cookie dough can be frozen for up to six months. Thaw overnight in refrigerator.
Cover bowl of icing with damp paper towel until ready to use or cover with plastic food wrap and refrigerate up to 2 weeks. To restore texture, allow icing to reach room temperature, then rebeat.