Eid Mubarak!

Every Eid I make sugar cookies and hand them out after salah. I use this simple recipe from Epicurious: 

Ingredients:

2 and 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla

Directions: 

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

Put oven rack in middle position and preheat oven to 350°F.

Roll out dough about a 1/4 inch thick on a well-floured surface with a well-floured rolling pin. Using a cookie cutter, cut out as many cookies as possible from dough with cutters and transfer to an ungreased baking sheet, arranging cookies about a 1/2 inch apart.

Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.

Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps and bake on cooled baking sheets.

For the icing:

Ingredients:

1 cup powdered sugar

1 1/2 tablespoons milk

1 teaspoon vanilla

Directions:

Combine all ingredients. Stir until smooth.

Using a spoon, scoop some icing onto a cookie and spread evenly. Let cool.

Use black icing mixed with water to decorate.