Beat in a large bowl until light and fluffy:
- 1 c. unsalted butter, softened
- ⅔ c. sugar
- 1 egg
- ¼ teaspoon baking powder
- pinch of salt
- 1½ tsp. vanilla
Beat in until just uniform:
- 2⅓ c. flour
Chill dough for several hours. Roll ¼" thick and cut into desired shapes and place on ungreased cookie sheet. Chill cut dough for at least 15 minutes before baking. Bake at 350° until edges are lightly golden brown, about 7-10 minutes depending on size of cookie. Cool slightly before removing gently to rack to cool completely.
Here's the thin icing I like to dip cookies into.
Whisk in a medium pan over medium-high heat until smooth and almost bubbling:
- 2 c. powdered sugar
- 2 tbl. butter
- 4 tbl. milk or water
- 1 tbl. corn syrup
- generous pinch of salt (almost ¼ tsp)
- ½ tsp. almond extract (or more)
- ½ tsp. vanilla extract (or more)
Remove from heat, and dip a refrigerated cookie face-down in the icing, and then immediately turn over, place on a rack and cover in sprinkles. I find wearing a glove helps, the icing works best when it is quite warm! Re-heat icing as needed and whisk in a little more sugar, or a little more water if needed. It's pretty forgiving.