Frosted Butter Cookies the Editors of Publications International, Ltd.
Frosted Butter Cookies
Makes about 3 dozen cookies
|1-1/2||cups (3 sticks) butter, softened|
|3/4||cup granulated sugar|
|3||cups all-purpose flour|
|1||teaspoon baking powder|
|2||tablespoons orange juice|
|4||cups powdered sugar|
|1/2||cup butter, softened|
|3||to 4 tablespoons milk|
|Food coloring (optional)|
|Colored sugars, flaked coconut and cinnamon candies for decoration|
- For cookies, beat 1-1/2 cups butter and granulated sugar in large bowl until creamy. Add egg yolks; beat until light and fluffy. Add flour, baking powder, orange juice and 1 teaspoon vanilla; beat until well mixed. Wrap dough in plastic wrap; refrigerate 2 to 3 hours or until firm.
- Preheat oven to 350°F. Roll out dough, half at a time, to 1/4-inch thickness on well-floured surface. Cut dough with holiday cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
- For frosting, beat powdered sugar, butter, milk and vanilla in bowl until fluffy. If desired, divide frosting into small bowls and tint with food coloring. Frost cookies; decorate as desired.
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