Directions (continued)

• until light and fluffy. Beat in the eggs, vanilla and corn syrup.
• Combine the flour, baking powder and salt; gradually add to creamed
• mixture and mix well.
• Divide dough in thirds. Shape each into a ball, then flatten into a
• disk. Wrap in plastic wrap and refrigerate for 2 hours or until easy
• to handle.
• On a lightly floured surface, roll one portion of dough to 1/4-in.
• thickness. Cut with a floured 3-in. dog-shaped cookie cutter. Place
• 1 in. apart on parchment paper-lined baking sheets. Repeat with
• remaining dough.
• Bake at 375° for 7-9 minutes or until edges are lightly browned.
• Remove to wire racks to cool completely.
• For frosting, in a large bowl, combine the confectioners' sugar,
• cream cheese and corn syrup. Add enough milk to make a thin
• spreading consistency. Divide in half; tint one half with black food
• coloring and leave remaining half plain.
• For royal icing, in a large bowl, combine the confectioners' sugar,
• water and meringue powder; beat on low speed just until combined.
• Beat on high for 4-5 minutes or until stiff peaks form. Divide in
• half; tint one portion red and the other green. (Keep unused icing
• covered at all times with a damp cloth.)
• Decorate cookies as desired with frosting, icing and sprinkles. Let
• dry at room temperature for several hours or until firm. Store in an
• airtight container in the refrigerator. Yield: 7 dozen.