Bushels of Apples Sugar Cookies

What better way to mark the start of the school year than with a bushel of apples. Or maybe I should say a batch of apples . . . sugar cookies that is. These cookies were made in honor of me going back into the classroom after an almost 5 year break and my son starting preschool.

All but one was either green or yellow, with just one red apple to complete the trio. I had planned to divide the cookies evenly into red, green, and yellow but after adding too much red food coloring for my taste and conscience I decided that all but one would be green or yellow. They turned out quite nicely, beautiful thick icing evenly coating the apple and a bit of glitter dust to finish it off. They were a hit at work and already have me thinking about what other cookies I am going to be baking this school year. Enjoy!

Note: This is the same recipe I have used for all but one of my sugar cookies. It is the best ever. Not overly sweet and the royal icing is a great compliment for decorating but doesn't add to the taste.
 
Sugar Cookies
Source: Treats

1 cup butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees.

Beat butter and sugar until light and fluffy. Add egg and vanilla extract and mix until egg is completely incorporated. Add flour, baking powder, and salt; mix until no trace of dry ingredients remain.

Roll out dough on a lightly floured surface to about 1/4" thickness and cut shapes using cookie cutters.

Bake for about 10 minutes or until bottoms are golden brown.

Royal Icing
4 cups powdered sugar
1/4 cup meringue powder
slightly less than a 1/4 cup of water
food coloring

Mix powdered sugar and meringue powder until well blended. Add water and mix until you get the consistency that you want. Add food coloring to achieve your desired color. Use pastry bags with #1 and #3 tips or plastic squeeze bottles to decorate.

For outlining: consistency should be like glue paste
For flooding: add enough water so that when you lift a spoonful of icing it runs back into the bowl and blends into the other icing in about 2 to 3 seconds