Ingredients
COOKIES:
1c. butter, softened
1c. sugar
1 egg
1T. pure vanilla
2 1/2c. all-purpose flour
1t. baking powder
FROSTING:
1lb. (16oz) confectioners (10X)sugar
1/2c. (1stick) butter, softened
2T. milk
Preparation
COOKIES: Combine butter and sugar in a in a mixer and beat until very smooth and creamy, apx. 3 minutes. Add egg and vanilla; mix well. Sift flour and baking powder in a separate bowl and with the mixer on low add in. Beat until well mixed.
Divide dough into thirds, mound into rounds in plastic food wrap, flattening slightly. Refrigerate until firm (2 to 3 hours).
Once well chilled taking one round out at a time, roll onto a well floured surface to about 3/16th thick. The dough is very soft and forgiving. Using cookie cutters cut out any shapes desired. Ball together the scraps and repeat.
Place cut-outs onto parchment lined baking sheets and bake cookies at 400 degrees for 6 minutes, until just very lightly browned at the bottom edge.
Transfer onto a cooling rack and once cooled frost with buttercream frosting.
FROSTING: In a mixer beat softened butter at high speed until very light and fluffy (3 minutes). On low begin to add 10X sugar, this may create a coarse texture, blend until incorporated, then one tablespoon full at at time add milk until a soft fluffy consistency is achieved.
Using a teaspoon or an offset spatula, spread onto cooled butter cookies.
For best results, refrigerate frosted cookies for 1 hour to set.
