For the sugar cookies, in a stand up mixer cream butter and sugars together and then beat in eggs until well mixed. Add vanilla and syrup and mix well. Whisk together dry ingredients and add slowly, mixing well until all is incorporated. Chill the dough well, best if done overnight. Roll out dough onto a well floured surface and cut using a donut cutter with the middle removed. Bake at 325F for 8-10 min. on a lightly greased cookie sheet. Let cool 5 min. on the tray and then remove to further cool on a cooling rack.

For the icing, add the ingredients to a standup mixer with a paddle attachment and mix for 5-7 min. until soft and glossy, if too thick add more water. Add additional water to thin to a toothpaste consistency. Take out about ½ cup for piping the tails. Thin the rest of the icing sugar to a corn syrup consistency, continuing to beat. Colour about 1/2 cup pink with food colouring. Place in piping bags with number 2 tip for the pink, number 233 for the thicker icing for the tails and a number 7 to ice the cookies themselves. Cover any remaining icing with a damp towel. Once the cookies are dry to the touch attach the decorated feet with a small amount of icing.

Let cookies dry for 1-2 days before storing.

Cookies freeze well and also last in a sealed container for a couple of weeks.

Tip: This recipe makes a lot, you can make other shapes for different holidays and have them ready in the freezer to ice for later if desired.