Makes about two dozen cookies
1 cup butter (or non-dairy Fleischmann’s unsalted margarine)
¾ cup sugar
2 tsp vanilla extract (or 1½ tsp vanilla and ¼ tsp lemon extract)
2 cups all-purpose flour (or gluten-free substitute)
½ tsp baking powder
¼ tsp salt
1 cup powdered sugar
1 tsp vanilla extract
4 tsp water
Preheat oven to 400 degrees. Combine butter, sugar and extract(s). Beat at medium speed until creamy. Reduce speed to low. Add remaining ingredients. Beat until well mixed.
Refrigerate dough a couple of hours/overnight.
Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten balls to ¼ inch thickness with the bottom of a buttered glass dipped in sugar. Bake for 7 to 9 minutes or until the edges are lightly browned. Cool 1 minute; remove from sheets. Cool completely.
Stir together glaze ingredients with a whisk in a small bowl. Decorate cookies with glaze and colored sugars.
Recipe courtesy of Joyce Clark Hicks