I have made my own super-fine sugar, for a recipe, by using regular granulated sugar and my kitchen blender, AND...... Found this by "Googeling"......... Here is a link that might be useful: Making Own Powdered Sugar

I forgot to add this: Instead of the 1/2 cup butter, I used 1/4 cup EV olive oil + 1/4 cup butter and it was fine.

I don't find it difficult as much as tedious, but I enjoy it. I use a Martha Stewart recipe for the cookies, and I make royal icing using meringue powder (safer than using raw egg whites). Just make sure you have a few hours to 'play'. Once the cookies are baked and completely cooled, go to work! (I generally bake the cookies a day or so ahead of when I'm going to ice them, so it's not as much of a time commitment for one day. Since the dough has to chill at least 3 hours before it's baked, a lot of times I'll make the dough one night, bake the cookies the next, and then ice them on a day I have a few hours.) I use piping bags though I've seen royal icing brushed on using a small paintbrush. You'll have to see what you're most comfortable with, or maybe even use a combination of techniques. I also use paste food coloring to tint the icing since it doesn't affect the texture of the icing like liquid food coloring does (especially if you're needing an intense amount of color). Here are a couple of examples of cookies I've done (not professional-looking at all, but you get the idea!): Have fun with it!! Lori

Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy