14/ Sugar Cookies

Beat in a large bowl until light and fluffy:

• 1 c. unsalted butter, softened
• ⅔ c. sugar

Beat in:

• 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.