Lucky Ladybug Sugar Cookies

For a loooong time I loved making cupcakes. Actually, for several years the only thing I ever baked were cupcakes, however I just received Martha Stewart's Cookies Cookbook and now I'm all about cookies, especially sugar cookies. So, now that the semester is over and I have extra time, I couldn't help but bake some fun ladybug cookies.

How could you not love ladybugs... they are the sign of luck and love!

Sugar Cookie Cutouts
From Martha Stewart
4 cups sifted all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract

Royal Icing
1 lbs. confectioners' sugar, sifted
5 tablespoons meringue powder
Scant 1/2 cup water
1. Sift flour, baking powder, and salt into bowl
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture.
3. Divide dough in half; form into a disk. Wrap in plastic wrap and refrigerate at least 2 hrs or overnight
4. Preheat oven 325F
5. Roll out one disk of dough on a lightly floured work surface to just under 1/4 inch thick. Cut out cookies, and place on a parchment-lined baking sheet. Chill cookies in freezer until very firm, 15 minutes.
6. Cook, rotating halfway through, until edges are golden, 15 to 18 minutes.
7. Let cool completely.

While cooling, make Royal Icing.
1. Combine all ingredients in a bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat icing 2 to 3 minutes more or add more confectioners' sugar a tablespoon at a time. To keep the icing from hardening, place a wet paper towel over the bowl.