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Butter cookies

Time 1 hour 15 minutes
Yields Makes about 6 dozen (3- to 4-inch) cookies
Butter cookies

Cookie

1

In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg until combined.

2

Stir in the vanilla, then the baking powder. Slowly stir in the flour until combined. Wrap the dough tightly in plastic wrap and refrigerate until well-chilled, at least 2 hours.

3

Heat the oven to 425 degrees. Roll out the dough on a lightly floured surface about one-eighth inch thick. Cut the dough into desired shapes. Place the cookies approximately 1 inch apart on an ungreased baking sheet.

4

Bake the cookies in the center of the oven until set, about 5 to 7 minutes (they should not color and may only be faintly golden around the edges). Remove and cool the cookies on a rack. Frost the cookies (below) when cooled, or cover tightly and freeze until ready to frost, up to 2 months; thaw before frosting.

Glaze and final assembly

1

In a medium bowl, whisk together the powdered sugar and milk to form a glaze. Frost the cookies with a thin coating of the glaze, then decorate as desired.


Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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