Instructions: Cookies: In a large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes. Heat oven to 325 degrees. On a floured surface, roll dough to 1/8" thick. Cut into sunflower shapes. Transfer to ungreased baking sheets and refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until edges just start to brown. Cool on wire racks; decorate as desired.

Royal Icing: Beat the egg whites until stiff but not dry. Add sugar, lemon juice, and glycerin; beat for 1 minute or more. If icing is too thick (A thicker icing is best for piped designs), add more egg whites; if it is too thin (A thinner consistency is good for making a flat background, since it spreads smoothly), add more sugar. Add food coloring as desired. Remember, a little goes a long way. (Makes 2 1/2 cups)

Techniques for Icing: A thin coat of royal icing makes a good foundation for further decorating. If you dont want colors to bleed, let icing dry for 24 hours. Embellish by piping on designs using a pastry bag fitted with coupler and various sized tips. For these cookies, Martha Stewart used plain number 3, 4 and 70 tips. (Use a number 70 tip for creating leaves.)

Application: The sunflowers decoration were made with contrasting colors of royal icing. Fill as many pastry bags as you have colors and pipe on as desired. Its not necessary to let each color dry before applying another. To fill a pastry bag, cuff the open end over one hand and use a spatula to scrape in icing. Twist the half-full bag closed so that icing wont leak out the top.

This recipe yields 16 large cookies.

Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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