1 C. butter room temp
1 C. sugar
½ tsp salt
1 tsp vanilla
3 C. flour
In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix until incorporated (don’t over beat). Follow directions for slice and bake, spritz or cut out cookies.
Preheat oven to 350. Place cookies 2” apart. Bake until just golden around the edges 7-12 minutes. Cool completely on baking sheet.
Decorate if desired. Let dry at least 2 hour. Store in airtight container up to 1 week.
Are rolled into a log and then sliced and baked. Divide dough in half. Place each half on piece of wax paper. Use the paper to help roll and shape the dough into 2” diameter logs. Unwrap logs and roll in sugar or nuts (if desired). Chill, wrapped in paper until firm, at least 2 hours, unwrap and slice logs into ¾” disks.
Are made with a tubular cookie press that is used to squeeze the dough into a variety of shapes. Fill spritz with dough, form cookies directly on lines baking sheets.
Are rolled out flat and made into shapes with cutters or knife. Divide dough in half place each half on plastic wrap; form a 1/2” thick disk. Wrap and chill until firm at least 2 hours. Unwrap dough, sandwich between lightly floured sheets of waxed paper and roll to 1/8-1/4” thickness. Chill again (still in between paper) until firm, 15-20 minutes. Loosen dough from paper; cut out shapes with flour-dusted cutters.
In bowl mix 1 C. confectioners’ sugar and 2 Tbsp water. Add more water as necessary to achieve an easy to pour consistency. Tint with food coloring as desired.