1 cup unsalted butter, 2 sticks - room temperature
¾ cup sugar
1 large egg
1 tsp pure vanilla extract
For the Icing:
1 cup powdered sugar
½ tsp vanilla extract
2½ - 3 tbls milk or water
Food colouring, optional (I like to use organic)
Instructions
Prepare two large baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together dry ingredients.
Using a stand mixer, beat the butter and sugar until smooth.
Add the egg and beat until light and fluffy - about 2 minutes.
Beat in vanilla.
With mixer on low (or you will have a cloud of flour on your head and counter) gradually add the flour mixture until just incorporated. The dough will be stiff.
Shape into disks, cover in plastic wrap and refrigerate for at least one hour or up to 3 days.
When you are ready to bake, heat the oven to 350F.
On a floured surface, roll out the disk into ¼ inch thickness. Cut into shapes and place on lined cookie sheets. Pop back into the refrigerator for 10 minutes until firm.
Bake 12-15 minutes or just until brown on the bottom. Cool completely on wire rack while you make your icing.
Mix all your icing ingredients together and use an offset spatula to spread on each cookie. Top with sprinkles if desired (but who in their right mind doesn't desire sprinkles?)
Makes 12 large or 24 small cookies.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/01/28/feeding-america-with-cheeky-home/