These keep their shape well--officially the recipe is "Rolled Butter Cookies". And they're better after they've sat for a few days and the icing soaks in. That said, the're not really crunchy unless you over-bake them a bit.:
1 lb (4 sticks) butter or margarine, softened
5 c. flour (scant)
2 c. powdered sugar
2 Tbsp milk
2 Tbsp vanilla
Oven at 325
Grease (or parchment paper) cookie sheet
Mix ingredients. Roll out THICK using powdered sugar (NOT FLOUR) on the rolling pin and surface.
Cut into desired shapes w/ cookie cutters.
Bake 20 minutes--DO NOT BROWN. (air bake pans if you've got 'em!)
I do an outline of royal icing on them--that's optional.
But what's a must is to glaze them w/ powdered sugar + water/milk + food coloring +vanilla =glaze--I don't really have a recipe, just add until it's the thickness of syrup. ( and sprinkles on top)
The first day, they taste rather 'meh', it's after a few days, when the icing soaks in nicely, that they're good.