Mix sugar and butter. Add egg and flavorings; mix thoroughly. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours.

Preheat oven to 375-f. Divine dough in half and roll 3/16′ thick on lightly floured pastry cloth. Cut with cookie cutter. Place on lightly greased baking sheet. Bake 7 to 8 minutes, or until barely browned.

For icing: My mother didn’t use a precise recipe, rather she added about 4-5 cups of confectioners’ sugar to a large bowl, a spoonful of meringue powder and just enough milk for the consistency to become a drizzle. Frost the cookies over a baking rack and sprinkle with decorative sprinkles. Once set, store in an airtight container and freeze until ready to eat.