3/4 cup sugar
1/2 teaspoon salt
1/2 cup buttermilk*
1 teaspoon vanilla
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 3/4 cups powdered sugar
1/4 teaspoon vanilla
2 to 3 tablespoons water
Hard peppermint candies, coarsely chopped
Holiday nonpareils and/or decorator candies
Heat oven to 350°F.
Combine butter, sugar and salt in bowl; beat at medium speed until creamy. Add buttermilk, egg and 1 teaspoon vanilla; continue beating until mixed. Add flour and baking soda; beat at low speed until well mixed.
Drop dough by rounded teaspoonfuls, 1 inch apart, onto ungreased cookie sheets. Bake 8-9 minutes or until cookies are set and bottoms are lightly browned. Remove to cooling racks; cool completely.
Combine powdered sugar and 1/4 teaspoon vanilla in bowl; stir in enough water for desired glazing consistency. Spread glaze over cooled cookies; sprinkle with decorator candies.
*Substitute 1 1/2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup; let stand 5 minutes.
Freeze cookies before glazing to prevent moisture from collecting between cookies and frosted layers, which could create a soggy top surface. Glaze and decorate cookies after thawing.