• Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
• In a large mixing bowl, beat butter with powdered sugar until creamy. Add cinnamon, salt, and vanilla and mix well. Finally, blend in flour. Form dough into a ball and wrap with plastic wrap. Refrigerate for about 20 minutes, or until fairly firm.
• Roll dough out onto a floured cloth or board, to a thickness of approximately 1/4-inch. Cut out with snowflake-shaped cookie cutters and place onto the prepared baking sheet, about 1 inch apart.
• If you want to make ornaments out of these, make a hole about 1/2-inch from the top of each cookie, before baking, using a regular plastic straw.
• Bake for 20-25 minutes, or until slightly browned on edges. If the holes have closed up slightly, just use the same straw and carefully re-form the hole while the cookie is still hot and soft.
• Cool completely. Thread ribbons through holes of each cookie and tie a knot in the top. Decorate with Royal Icing (recipe below) and immediately sprinkle each cookie with edible glitter and sugars, before icing hardens. Allow to sit for half an hour or until icing is firm, before hanging decorations.

Royal Icing

• Place all ingredients in a large mixing bowl.
• Beat on medium-high speed of an electric mixer until well-blended and stiff peaks form and the frosting looks creamy.
• Tint with food coloring, if desired. (If you don’t use the frosting right away, cover completely either with plastic wrap or a damp towel over the top of the bowl, so it does not dry out. I just spooned it immediately into the decorating bag, and then put the whole thing in a Ziploc, until ready to decorate cookies.)
• Spoon into a decorating bag, fitted with a #2 decorating tip. (You will need a plastic coupler, also, to affix the tip properly onto the bag. These items are available online or at Michael’s craft stores.)