Cinnamon Spice Butter Cookies
1 cup of Butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Glaze Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon of Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
Food color, if desired
Decorator candies, sugars, etc., if desired
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour, baking powder and cinnamon; beat, scraping bowl often, until well mixed.
Divide dough in thirds. Shape each third into a ball. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand until hardened (6 hours or overnight).
This should get you 3 dozen cookies!
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Regular Butter Cookies
1 cup of Butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
2 cups all-purpose flour
Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (30 minutes or overnight).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheet.
I MAKE THESE, BUT THIS IS NOT FAMILY OWNED RECIPES!!!
