1/2 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 1/2 cups sifted powdered sugar
2 tablespoons meringue powder
1/4 cup warm water
1/2 teaspoon cream of tartar
Edible decorator sprinkles, if desired
Combine butter and sugar in bowl. Beat at medium speed until creamy. Add egg yolks and vanilla; continue beating until well mixed. (Batter will look smooth and shiny.) Gently stir in flour.
Divide dough in half. Shape each half into 9x1 1/4-inch long roll. Wrap in waxed paper or plastic food wrap. Refrigerate 1 hour or overnight until firm.
Heat oven to 350°F.
Cut rolls into 1/4-inch slices with sharp knife, turning roll 1/4 turn after each cut. Place 1 inch apart onto greased cookie sheets. Bake 10-14 minutes or until golden brown. Cool completely.
Combine all icing ingredients
except food color in bowl. Beat at low speed until moistened. Beat at medium speed until stiff and glossy. If too stiff, add additional tablespoon hot water for desired spreading consistency. Tint icing with food color, as desired. Decorate cooled cookies with icing and sprinkles to resemble buttons, as desired.
- If dough becomes too soft to slice, return to refrigerator to chill and reshape as needed.
- To freeze cookie dough, wrap tightly in plastic food wrap, then in aluminum foil or freezer bag. Cookie dough can be frozen for up to six months. Thaw overnight in refrigerator.
- Cover bowl of icing with damp paper towel until ready to use or cover with plastic food wrap and refrigerate up to 2 weeks. To restore texture, allow icing to reach room temperature, then beat.