Beat the butter and sugar together until pale and fluffy, add in the vanilla and eggs and cream again.
In a separate bowl tip in the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and gently beat. If the mixture is too sticky to be rolled, add a little flour.
Roll the dough into a thick log, wrap in cling film and place in the fridge to chill for at least an hour.
Dust the work surface with flour and roll out to 3mm thick. Cut stars or other Christmas shapes, such as trees and Santas with cutters.
Line 2 baking sheets with non-stick baking paper and using a palette knife, lift the cookies onto it.
Place in the fridge to chill for about 10 minutes and then transfer to the oven to bake for 10-12 minutes until the cookies are just turning golden at the edges.
Cool on the tray for 10 minutes before transferring to a baking rack.
When the cookies are completely cool, make the icing. Mix a small amount of hot water with icing sugar and a drop or two of your chosen food colouring.
The icing should be relatively thick. To spread, use a knife dipped in hot water.
Get the kids to decorate with silver balls, glitter and draw snowflake decorations on using Goodall’s writing icing.