2 2/3	cups Big Y brown sugar

	1	teaspoon Big Y salt

	1	cup (2 sticks) Big Y butter, softened

	2	Big Y eggs

	1	teaspoon Big Y vanilla extract

	3 1/2	cups Big Y all-purpose flour

	1	teaspoon Big Y baking powder

	1/2	teaspoon Big Y baking soda

	1/2	teaspoon Big Y ground cinnamon



Cookie Glaze:

	3	cups Big Y powdered sugar

	2	Tablespoons Big Y butter

	11/2	teaspoons Big Y vanilla extract

	—	World Classics heavy cream

	—	assorted food coloring

	—	assorted colored sugar

In a large bowl using an electric mixer on medium speed, combine sugar, salt and butter. Add eggs and vanilla extract and beat mixture until light and fluffy. In a small bowl, sift together flour, baking powder, baking soda and cinnamon. Blend into other mixture until a soft dough forms. Cover with aluminum foil and chill in refrigerator for at least 2 hours. 

Preheat oven to 350?F.

Remove dough from refrigerator and roll to 1/8 inch thickness on a well-floured surface. Cut into desired shapes with cookie cutters and place on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges brown slightly. Let cool and decorate as desired using our cookie glaze.



Cookie Glaze:

In a medium bowl, combine powdered sugar, butter and vanilla. Mix until smooth. Add cream to taste until glaze reaches desired consistency. Divide and add food coloring if desired.