from Christmas cookies 2001 magazine
Prep time 35 minutes
1 Cup butter, softned
3 Cups all-purpose flour
Powdered Sugar GlazeDecorative Icing
Heat oven to 375* F.
Beat butter in a mixing bowl on medium speed for 30 seconds. Add sugar and beat until combined. Beat in egg till combined. Beat or stir in flour. Divide dough in half. 'roll half the dough at a time on a floured surface till 1/8 inch thick. Cut with cookie cutters; reroll and cut trimmings. Place cutouts on a greased cookie sheet.
Bake 6-8 minutes. Transfer to wire racks to cool.
Powdered Sugar Glaze:
4 cups sifted powdered sugar and 1/4 cup milk in a medium mixing bowl.
Stir in additional milk, 1 teaspoon at a time, till of drizzling consistency. Tint as desired with paste food coloring. make about 1 1/4 cups
Stir together 4 cups sifted powdered sugar and 3 Tablespoons milk in a medium mixing bowl. Stir in additional milk, 1 teaspoon at a time, till of piping consistency. Tint as desired with paste food coloring. Fill pastry bags and decorate
Store: place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze unglazed cookies up to 3 months. Thaw, then glaze.