Harvest Sugar Cookies Recipe

In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm. On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 6-7 dozen (2-1/2-inch cookies). Editor's Note: For a richer color, tint frosting with food coloring paste available at kitchen and cake decorating supply stores.