Reindeer Names

In large bowl, with mixer on medium-high, beat butter and sugar until fluffy. Beat in eggs, corn syrup and vanilla. Reduce speed to low, and beat in flour. Divide dough in half. Shape each half into disk. Cover with plastic wrap, and refrigerate 1 hour.

Heat oven to 350 degrees F. Roll dough to 1/4-inch thickness on floured surface. Using template as a guide, cut out as many cookies as you can. Place on baking sheet, 1 inch apart. Bake 16 minutes, or until golden. Cool 1 minute. Transfer to wire rack, and let cool completely.

Place 1/2 cup icing in resealable plastic bag. Snip off small corner of bag. Thin remaining icing with 1-1/2 tablespoons water. Using the tip of your index finger, spread thinned icing over cookies. Let dry 30 minutes. Outline each cookie using icing in bag. Sprinkle edge with sugar crystals; let dry 15 minutes. Gently spray the edges of the cookies with Easy Color Decorating Spray. Place chocolate frosting in small resealable plastic bag. Snip small corner off bag. Pipe reindeer names onto cookies.

In a large bowl, with mixer on low, beat together 1 box (1 pound) confectioner's sugar, 2 tablespoons powdered egg whites and 5 to 6 tablespoons water until well combined. Increase speed to high, and continue beating until stiff peaks form. If not using immediately, press plastic wrap directly onto surface of icing and store in the refrigerator for up to 1 week (bring icing to room temperature before using). Tip: To make sprinkles stick to cookies, pipe icing onto unbaked cookies, top with sprinkles and bake as directed.