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Best Ever Vanilla Butter Cookies

Best Ever Vanilla Butter Cookies

Bake these festive, crisp, buttery cut-out cookies and decorate them with a tinted glaze for any occasion.

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1 hr
Prep Time
09 hrs 25 min
Total Time
36
cookies

Ingredients

Cookie

1 cup Land O Lakes® Butter, softened

1 cup sugar

1 large Land O Lakes® Egg

2 tablespoons milk

1 tablespoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

Glaze

2 1/2 cups powdered sugar

2 tablespoons water

1 tablespoon Land O Lakes® Butter, softened

1 tablespoon light corn syrup

1/2 teaspoon vanilla, if desired

Food color, if desired

 

Decorator candies, sugars, etc., if dersired

How to make

  1. STEP 1

    Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.

  2. STEP 2

    Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.

  3. STEP 3

    Heat oven to 400°F.

  4. STEP 4

    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 on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.

  5. STEP 5

    Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in 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.

  6. STEP 6

    Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

Read the Story Behind the Recipe

Nutrition (1 cookie)

130 Calories
5 Fat (g)
20 Cholesterol (mg)
50 Sodium (mg)
20 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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