CLASSIC SUGAR PASTE RECIPE

Steps:

• Heat oven to 212 degrees. Mix confectioners' sugar, cornstarch, gum tragacanth, and CMC together, and warm the mixture in oven for 10 minutes.
• In a microwave-safe container, soften the gelatin in 2 tablespoons cold water.
• Add glucose and vegetable shortening to gelatin-water mixture. Warm in microwave on medium-high power until the gelatin is dissolved and the glucose and shortening have melted, 1 to 1 1/2 minutes.
• Transfer warm confectioners'-sugar mixture to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add the gelatin mixture, then the egg white.
• Change to the hook attachment, and beat on high speed until a ball forms, about 10 minutes. When you pat the sugar paste, you should be able to hear a hollow sound, which indicates that the gum paste is ready. If paste is too stiff, add additional egg white or water. If paste is too soft, add additional gum tragacanth or confectioners' sugar.
• Remove the gum paste from the mixing bowl, and lightly rub shortening on the surface to prevent drying. Wrap in plastic, and store in an airtight container for 24 hours before using.

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.