Super Easy Icebox Sugar Cookies (with natural dyes)

While not completely "real food" due to the sugar, these Icebox Sugar Cookies are better for you with whole-wheat flour and natural dyes.

Ingreadient

• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 10 tablespoons butter (softened)
• 3/4 cup sugar (could use less, 1/2 cup, if desired)
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups powdered sugar
• 7 tablespoons heavy cream (or 8 tablespoons depending on the desired consistency)

Step by step

1. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
2. Use an electric mixer to beat together the butter and sugar until fluffy and well blended. Add in the egg and vanilla until well combined. 
3. Slowly add in the flour mixture until blended and smooth. Form into a smooth log about 11-inches long, wrap in plastic wrap (pictured), and freeze for at least 2 hours or for as long as a couple of months.
4. To bake, preheat oven to 375 degrees F. Gently peel the plastic off the log and thinly slice into 1/8-inch thick pieces. Place on a baking sheet about 2 inches apart and bake just one sheet at a time until the cookies just begin to turn golden brown, about 7 to 10 minutes. Transfer to a cooling rack and let cool completely before adding the icing. 
5. Use an electric mixer to beat together the powdered sugar and cream until smooth. Divide and mix in any colors, if desired (we used natural food dyes).
6. Use either a spatula or piping bag to decorate. Add sprinkles and other toppings, if desired, and let the icing harden before stacking. Store in an airtight container.