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    Springtime Butter Cookies


    Source of Recipe


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    Cookie:
    1 cup butter, softened
    1/2 cup sugar
    1/2 cup powdered sugar
    1 egg
    1 teaspoon vanilla
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cream of tartar

    Glaze:
    5 cups powdered sugar
    1/4 cup water
    2 tablespoons Butter, softened
    2 tablespoons light corn syrup
    Food color, if desired
    Decorator sugars and candies, if desired

    Combine 1 cup butter, sugar and 1/2 cup powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and cream of tartar. Beat, scraping bowl often, until well mixed.

    Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (2 hours). Heat oven to 375 degrees. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 to 2 1/2-inch assorted cookie cutters. Place 2 inches apart onto ungreased cookie sheets.

    Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets. Cool completely. Combine powdered sugar, water, 2 tablespoons butter and corn syrup in small bowl. Beat at medium speed until powdered sugar is moistened. Continue beating, gradually adding additional water if necessary, until desired glazing consistency. Tint with food color, if desired.

    Glaze cooled cookies. Place onto cooling rack over waxed paper. Decorate with additional glaze, decorator sugars and candies as desired. Let stand until hardened (6 hours or overnight). Makes 3 dozen cookies


 

 

 


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