Valentine's Day Cookies from Reynolds Kitchens Recipe

Preheat oven to 350 degrees F.

Line cookie sheets with Reynolds® Parchment Paper; set aside. No need to add extra grease or spray your cookie sheets. Knead flour into sugar cookie dough until well blended. Roll out half of cookie dough at a time to 1/4-inch thickness between lightly floured sheets of Parchment Paper. Using Valentine cookie cutters cut out cookies; place on parchment-lined cookie sheets.

Bake 7 to 12 minutes depending on the size of the cookies or until the edges begin to brown. Let stand one minute on cookie sheets. Slide Parchment Paper with cookies onto a wire racks to cool completely.

Icing and Decorating: Beat powdered sugar meringue powder water and extract in a large bowl with an electric mixer on high speed until smooth and thick about 1 minute.

Divide icing into 3 small bowls. Leave one bowl of icing white. Stir food coloring in remaining 2 bowls to make pink and red icing of desired color. Cover icing tightly when not in use icing dries quickly.

Pipe outlines of cookies with contrasting colors of icing using a decorating bag with tip. Or place icing in plastic zipper bags. Snip off one corner with scissors and use to pipe icing.