Mummy Sugar Cookies

Yesterday, Ems played hooky from school so we decided to make it a fun day. It was a rainy day that just called for a day in. And if AJ hadn't had a big project to turn in, he would have stayed home too. We made these mummy sugar cookies as it's become one of our Halloween traditions. And I just love little hands helping me in the kitchen.

Sugar Cookie Recipe {from here}3 cups all-purpose flour3/4 tsp baking powder1/4 tsp kosher salt1 cup {2 sticks} unsalted butter, softened1 cup sugar1 egg, beaten1 tbsp milkPowdered sugar for rolling out doughRoyal Icing Recipe3 cups powdered sugar2 egg whitesFor the cookies:Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.Preheat oven to 375 degrees F.Sprinkle surface with powdered sugar. Remove one wrapped dough and sprinkle rolling pin with powdered sugar. Roll out dough to 1/4-inch thick. Cut into desired shape. Place at least 1-inch apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 7 to 9 minutes or until cookies are just beginning to brown around the edges, rotating cookie sheet halfway through. Let sit on baking sheet for a couple of minutes before transferring them to a cooling rack. Cool completely and decorate if desired. Store in airtight container for up to 1 week.Icing:Beat egg whites until soft peaks forms. Gradually add the powdered sugar and beat until smooth.