Pokey Richardson learned how to bake sugar cookies just last December, but her creations look as if they are from a professional bakery. As Pokey Watson, she earned two Olympic gold medals in swimming, so it’s not surprising that she does well in whatever she tries. Her stunningly decorated cookies with their colorful icing could win awards, too. Pokey bakes for her children and grandchildren, who appreciate the care and creativity she shows in her cookie art.

Pokey Richardson’s Sugar Cookies

Cookie Ingredients:

• 1 cup (2 sticks) salted or unsalted butter, softened
• 1 cup sugar
• 1 large or extra-large egg
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 cups flour

Royal Icing Ingredients:

• 1/3 cup meringue powder
• 3/4 cup warm water
• 1 tablespoon vanilla extract
• 2 (1-pound) boxes powdered sugar
• Gel colorings

Directions:

Mix ingredients in standing mixer — cream butter, sugar and egg; add vanilla, salt and powder; then add ~ our 1 cup at a time. Dough should pull away from sides of bowl when done. You may need to add another tablespoon of flour.

Roll dough out on Silpat pad or parchment paper and cut out desired shapes, 1/4-inch thick. To prevent dough from spreading when baked, put tray of cut-out cookies in freezer for 10 minutes prior to baking. Bake at 375 degrees for 10 minutes. Cool before decorating.

Mix meringue powder and warm water. Add vanilla extract and powdered sugar. Mix on medium high for 4-5 minutes, until peaks form. Divide icing into portions. Add gel coloring to your preference. Thin with drops of water. Using a pastry tube, apply colored frosting into designs.

Let designs set for 24 hours in an airtight container in a single layer, or leave in an unheated oven for 24 hours.

Lynette Lo Tom is the author of cookbooks A Chinese Kitchen and Back in the Day. She wants to hear about your cooking shortcuts. Reach her at lynette@brightlightcookery.com or @brightlightcookery on Instagram.