Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

When glazing, use a shallow bowl that will accommodate the entire cookie.

Recipe by Southern Living December 2015

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Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller

Recipe Summary

hands-on:
20 mins
total:
2 hrs
Yield:
Makes about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and 1 cup sugar at medium speed with an electric mixer until creamy. Add egg and vanilla; beat 30 seconds. Add flour, beating at low speed until combined.

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  • Place dough on lightly floured parchment paper, and roll to 1/4-inch thickness. Transfer rolled dough and parchment paper to a baking sheet, and chill 15 minutes.

  • Preheat oven to 375°. Cut dough with lightly floured 2-inch cutters; place 1/2 inch apart on 2 parchment paper-lined baking sheets. Reroll scraps, and repeat process.

  • Bake, in batches, at 375° for 8 to 10 minutes or until golden brown around edges. Cool completely on a wire rack (about 30 minutes).

  • Whisk together 2 1/2 Tbsp. water and remaining 2 cups powdered sugar. Dip top of each cookie in glaze, and transfer to a wire rack in a jelly-roll pan. Sprinkle with nonpareils. Let stand 1 hour or until set.

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