MIX flour, baking powder and salt until well blended; set aside. Beat butter, drink mix and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs until well blended. Gradually add flour mixture, beating well after each addition.

DIVIDE dough into 2 equal portions; wrap each in plastic wrap. Refrigerate 3 hours or until firm.

PREHEAT oven to 375°F. Roll out dough, half at a time, to 1/4-inch thickness on lightly floured surface. Cut into desired shapes with lightly floured 2-1/2-inch cookie cutters. Place on ungreased baking sheets, 2 inches apart.

BAKE 8 to 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Store in tightly covered container.