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1 c. butter or margarine, softened
1 1/2 c. confectioners' sugar
1 egg
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. salt

Beat butter and sugar until blended on low speed. Increase speed to
high and continue beating mixture until light and fluffy, about 3
minutes. Add egg and vanilla extract and continue beating until

With mixer on low, beat in flour and salt until combined. Remove
dough from bowl and shape into 3 balls. Press balls flat and wrap
with plastic wrap. Refrigerate at least one hour or overnight.

Heat oven to 375 degrees. On a lightly floured surface, with a lightly
flour rolling pin, roll out the dough to 1/4" thickness. Use
cookie cutters dipped in flour to cut out cookies.

Place cookies on ungreased cookie sheet or cookie sheet lined with
parchment paper. Bake 9-12 minutes, depending on the cookie size.
They should be almost firm to the touch in the center without the
edges being too brown.

1/4 c. milk
2 c. confectioners' sugar
gel food color (optional)
colored sugar crystals (optional)

Gradually drizzle milk into the confectioners' sugar, stirring until
smooth. Lightly brush each cookie with glaze (Barbara uses the
back of a plastic spoon to smooth.)

Dip into sugar crystals if desired.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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