Cream butter.

Add sugar to creamed butter.

Beat in egg and vanilla.

Sift flour with baking powder and salt. (Or mix well with a fork like I do!)

Stir dry ingredients into creamed ones.

Chill dough, tightly wrapped in plastic wrap, for 1 hour.

Roll out thin (about 1/16" thick) on a generously floured surface

Transfer cut out cookies to parchment lined baking sheet.

Refrigerate baking sheet of cookies 10 minutes before baking.

Bake for 6-8 minutes at 350 degrees, until just browning on the edges.

Watch closely at the six-minute mark.

Cool and frost or freeze.

Cream butter.

Add in powdered sugar, 1 cup at a time.

Mix in vanilla and cream, 'til it's the consistency you want.

Separate frosting into two bowls: leave 1/3 white, and color 2/3 red.

Stir in red food coloring a little at a time 'til you get the color you like.

Mix well.

Frost stockings red with the butter knife or spatula.

Use a decorating bag and Wilton frosting star tip #16 to make stars on the cuff.

Sprinkle with coarse white sparkling sugar.