In a medium-sized bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well and scraping down the sides of the bowl as needed. Blend in the vanilla. With the mixer on low speed, gradually add the dry ingredients, mixing until just combined. Cover the dough and refrigerate for one hour before using.

In a medium bowl, beat butter with an electric mixer until creamy and fluffy. Gradually add 3 cups of powdered sugar, one cup at a time, beating until thick and well combined. Add the vanilla extract and a tablespoon of milk or cream and beat on medium-high until fluffy. To achieve a thinner frosting, add more milk, while a stiffer consistency can be obtained by adding more sugar.

Prepare two sheets of baking paper on your work surface. Take a suitable amount of dough and place it between the two sheets of baking paper. Using a rolling pin, roll the dough out to a thickness of 1/4 inch. Refrigerate or freeze the dough for later use.

Remove the chilled dough from the refrigerator. Use cookie cutters to cut out the desired shapes. Place the cut-out cookies on a baking sheet. Cover the baking sheet and return the cookies to the refrigerator to firm up for approximately 15-20 minutes. Continue rolling out the remaining dough scraps and repeat the process with the other portion of dough.

To ensure the cookies maintain their shape during baking, begin by removing the tray from the Typhur Dome. Line the bottom of the basket with a layer of aluminum foil, followed by a layer of parchment paper to prevent sticking.

Carefully place the cookies in the cooking tray. Return the tray to the Typhur Dome.

Bake the cookies.Temperature: 330 °F Time: 15 minutes

Remove the cookies from the tray.

Using a piping bag fitted with a piping tip, carefully pipe out a beautiful rose design onto the prepared cookie base with the prepared frosting.