Holiday butter cookies that are so versatile you’ll want to make several batches.
60 min.prep time
1 1/2 dozen cookies
1 1/4 cups powdered sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Decorator sugars, if desired
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk
Food color, if desired
Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 teaspoon vanilla in large bowl. Beat at low speed, scraping bowl often, until creamy. Add flour and baking soda; beat until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 4-inch cookie cutter. Place 2 inches apart onto ungreased cookie sheets. Sprinkle with decorator sugars, if desired. Bake for 6 to 10 minutes or until edges are lightly browned. While cookies are still warm, use toothpick or straw to make holes for ribbons to hang cookies as ornaments. Cool completely.
Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency. Tint frosting with food color, if desired. Frost and fill cooled cookies as desired.
Stained Glass Ornament Cookies: Omit frosting. Cut out cookies as directed. Cut shapes in center of each cookie with small cookie cutter. Place cookies 2 inches apart onto aluminum foil-lined cookie sheets. Fill cut-out centers with enough finely crushed fruit-flavored hard candies to evenly fill holes. (To crush candy, separate candy by color; place in plastic food bags. Crush candy.) Bake for 6 to 10 minutes or until edges are lightly browned and candy is melted. Cool completely before removing from cookie sheets. (Bake small cut-outs for 4 to 6 minutes or until edges are lightly browned.)
Sandwich Ornament Cookies: Omit frosting. Cut out cookies as directed. Cut shapes in center of half of cookies with small cookie cutter. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. Spread bottom of each cookie without cut-out with 1 teaspoon preserves. Top with cookie with cut-out; press down lightly. Sprinkle with powdered sugar, if desired. (Bake small cut-outs for 4 to 6 minutes or until edges are lightly browned.)