Spring Window and Sandwich Cookies

Preheat oven to 325° F. Line baking sheets with parchment.

Combine cookie dough with flour until homogeneous. Roll dough to 1/8th inch thick between sheets of parchment, or on a floured work surface. Use round cookie cutters (2.5 in. or 3.5 in.) to cut rounds of dough. Be sure to make a top and bottom cookie round for each. Transfer the rounds to prepared baking sheets. Use shaped cookie cutters to cut out centers of top cookie rounds. Shaped centers from the top rounds can be discarded or baked for additional cookie needs.

Freeze cut cookies for 5-10 minutes.

Bake cookies 10-12 minutes, until just golden on edges. Transfer to cooling racks until room temperature.

Combine powdered sugar and pasteurized egg whites (or water), with a whisk until thoroughly combined. Tint with food coloring according to desired color and shading. (Optional: fill pastry bags with icing.) As an alternative to making icing, melt chocolate morsels of your choice according to package instructions.

Match tops to bottoms of cookies. Spread icing or melted chocolate on the bottom side of a cookie top. Place cookie top on cookie bottom and press to seal. Repeat with remaining cookie tops and bottoms

Decorate using sprinkles, colored icing, melted chocolate, and other decorating materials, decorate each cookie as desired. Let cookies set for at least 1 hour before serving.