I love rolled sugar cookies with Royal Icing. To me, spending an afternoon decorating cookies is pure bliss. I am, however, suspect of raw eggs and I don't use them in my Royal Icing version. Meringue Powder works great, it's safely pasteurized and the results are beautiful each time.
Meringue Powder Royal Icing (without the raw egg white)
2 C powdered sugar
4 T water
4 t Meringue Powder (I use Wilton)
1 t fresh lemon juice
assorted food coloring
Directions: In a small bowl, whisk together the water and meringue powder until frothy. In a mixer, combine the powdered sugar and meringue mixture until smooth, adding the lemon juice to the desired consistency (which should be like heavy cream. Put into small bowls, add your food coloring of choice and decorate.