Prepare dough- In a bowl, with mixer on medium-high, beat butter and sugar until fluffy, about 3 minutes. Beat in eggs, corn syrup, and vanilla. Reduce mixer speed to low, and beat in flour. Divide dough in half, flatten, and cover with plastic wrap. Refrigerate 1 hour.
Heat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface. Using alphabet-letter cookie cutters, cut out X- and O-shaped cookies. Place on baking sheet and bake 12 to 14 minutes, until golden at edges. Transfer to wire rack, and let cool cmpletely.
Prepare royal icing- In a bowl, with mixer on low, combine confectioners' sugar, powdered egg whites, and water. Increase speed to high, and beat until stiff peaks form.
Divide icing among 4 bowls. Using rose icing color, tint 3 bowls of icing different shades of pink, leaving 1 white. Transfer frostings to resealable bags, and snip off corners. Decorate cookies as desired.
Originally Submitted
6/1/2010
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