Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 2 teaspoons pure vanilla extract

  3. 1 cup (2 sticks) unsalted butter, slightly soft

  4. 1/2 cup granulated sugar

  5. 3 tablespoons confectioners' sugar

  6. 1/4 teaspoon fine salt

  7. 2 cups all-purpose flour, plus as needed

  8. 1 cup confectioners' sugar About 1 tablespoon milk Food coloring , if desired Sprinkles, candies, cored sugar as desired

Instructions Jump to Ingredients ↑

  1. Whisk the egg and vanilla in a small bowl and set aside. With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended. Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight. Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut. Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool. For decorating: Whisk the confectioners' sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden. Store in an airtight container for up to 1 week. Copyright 2003 Television Food Network, G.P. All rights reserved


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