I used the same sugar cookie recipe that I used for my last batch from over the holidays, with one change: I used an extra tsp of baking soda to make them fluffier and soft, and it worked exactly as I hoped.
I also rolled them out a bit thicker than last time, closer to 1/4 inch. Baking them for exactly 7 minutes each they came out just right.
I also used the same kind of icing for both the base and decorative scrolly stuff this time. The basic confectioners-sugar-and-milk recipe is a little easier to control than royal icing, but gets unwieldy as you keep using it because your hand warms it up in the piping bag. I'm also still waiting to get my hands on a #2 or smaller icing tip- still using the larger #3 here.
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