Heat oven to 350 degrees F. Lightly grease large baking sheet.
Sift together flour, baking powder and salt onto waxed paper.
Beat butter and sugar in large bowl on medium speed until smooth. Beat in egg, water and vanilla.
Add flour mixture to butter mixture, a third at a time, stirring until well blended (dough will be stiff). Shape dough into disk; flatten.
Halve dough. Roll out half on lightly floured surface to 1/4-inch thickness. Using pattern on this page or 2-inch cutters, cut into shapes. For cookie pops: Working with one at a time, insert 1 cookie stick, about 1 inch deep, up from cookie bottom. Place on prepared baking sheet. Reroll scraps. Repeat with other half of dough.
Bake in 350 degree F oven 12 to 15 minutes or until light golden around edges; cookies should not brown. Remove with metal spatula to wire racks to cool completely.
Prepare Royal Icing. Using small fine-tipped paintbrush, coat cooled cookies with thinned Royal Icing. Let stand until dry. Decorate with thicker icing, piping with pastry bag fitted with fine writing tip. Makes 3 dozen 2-inch cookies.
Beat together meringue powder, confectioners sugar and water in bowl until peaks form, 10 minutes. (Makes 3 cups.) Divide icing in half. To make base coat for glaze, thin half of icing with water, a drop at a time, until consistency of sour cream. Use thicker half of icing for piping. Tint icing with food colors as desired. Keep icing covered when not using. Make additional icing as needed for decorating cookies.