Back-to-School Cookies

01Method

1. 1

   Collect all ingredients before beginning.

2. 2

   Using an electric mixer, cream the butter and white sugar together until fluffy and smooth. Beat in the eggs and vanilla extract until fully incorporated. In a separate bowl, sift the flour, baking powder, and salt together, then fold this dry mixture into the butter base, alternating with the heavy cream, until a uniform dough forms. Refrigerate the dough for 2 to 3 hours.

3. 3

   Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough. Cut it into strips roughly 2½ inches long and about the thickness of a pencil, shaping one end to a point. Place the "pencil" shapes on the prepared baking sheet.

4. 4

   Bake until the edges are lightly golden, 12 to 14 minutes. Slide the parchment paper with the cookies onto a wire rack and let them cool completely.

5. 5

   Combine enough confectioners' sugar and lemon juice to create a thick, spreadable icing. Divide the icing into small bowls and stir a different food coloring into each.

6. 6

   Decorate the pencil-shaped cookies with the colored icing to resemble colored pencils. Allow the icing to set and dry fully before serving.