BUTTER COOKIES
Preparation
1 hrs
Chilling
2 hrs.
Baking
15 min
Cookie Ingredients:
1 cup Butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Glaze Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired
Instructions
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy (2 to 3 minutes). Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed (1 to 2 minutes)
Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours)
Heat oven to 400°F
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto un-greased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely
Combine powdered sugar, water, 1-tablespoon butter, corn syrup and 1/2-teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired
Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze hardens (6 hours or overnight).
Yield 3 dozen (2-inch) cookies
