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The holiday season can be a hectic and overwhelming time of the year, but it's always nice to take a couple of hours to make up a batch of roll-out butter cookies. They're a little fussy in the making, but frosted with a quick powdered sugar glaze (powdered sugar dissolved in a little water and flavored with a dash of vanilla extract), they make an elegant addition to a holiday table and are sure to delight anyone you give them to.
I posted my favorite sugar/butter cookie recipe last year and it's the one I use for these types of cookies. I like to use smaller cutters for cookies that I'm going to give away, because them mean that you can get more cookies out of each roll and they look more delicate and appealing. To glaze, I make a small bowl of the frosting I described above and then quickly dip the top of the cookie into it. Let the glaze harden completely before stacking, otherwise they'll stick together and will lose the beauty and elegance you've worked so hard to create.
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12-08-2008 @9:34AM Sally said... I've never been good at rolled cookies! I have a recipe for butter cookies that I keep meaning to try -- with flavor variations:
http://www.usaweekend.com/02_issues/021110/021110cookies.html
There are more variations in her book The Perfect Recipe.
Instead of a rolled butter cookie, I've made a sour cream sugar cookie with buttercream icing for years. It can be rolled or dropped. I drop!
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