Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating well. Add egg and vanilla, beating well. Gradually add flour and salt, beating until blended. Divide the dough in half, cover and chill one hour. Roll each portion of dough to 1/4 inch thickness on a lightly floured surface. Cut with cookie cutters. Place on lightly greased cookie sheets. Bake at 350 for 8 to 10 minutes or until edges of cookies are lightly browned. Cool cookies one minute on baking sheet; remove to wire racks to cool completely.
Glaze
- 16 oz of powdered sugar
- 6 tablespoons warm water
- Food coloring (optional)
Stir together sugar and water using a wire whisk. Divide and tint with food coloring. Place in shallow bowls for ease of dipping cookies.
When dry you may want Royal icing for outlines or decorations.
- 16 oz. package of powdered sugar
- 3 tablespoons meringue powder
- 5-6 tablespoons warm water
- 1 tsp. light corn syrup
- PASTE food coloring
Combine first 4 ingredients in large bowl. Beat at medium low speed with an electric mixer 5 to 7 minutes. Divide and tint with food coloring. Icing dries quickly. Spoon in to pastry bag fitted with a small round tip.