Source: Martha Stewart Living, December 2010
- 1 batch Vanilla Dough
- Green or red fine sanding sugar
- Small candies or fluted cutout (optional)
- Technique: Sugaring
- Cookie cutters: 2 1/2-inch and 3/4-inch fluted round cutters
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.