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Vanilla Butter Cookies

(by Cristina Perez Edmunds)


1 c. butter at room temperature

2/3 c. sugar

1 T. vanilla extract

1 egg, beaten

2 1/2 c. flour

Cream butter and sugar together until light and fluffy.

Add vanilla, then egg, and beat for 1 minute.

Add flour gradually.

Form mixture into a ball, wrap with plastic, and chill for 1 - 2 hours.

Roll out on a floured surface, not too thin, and cut into desired shapes.

Preheat oven to 325 F.

Place on a greased cookie sheet and bake for 12 - 15 minutes.

Completely cool on racks before icing.

Icing

1 lb. confectioners' sugar, sifted

2 t. almond extract

lukewarm water

optional: 1 - 2 drops food coloring

Combine sugar and extract, adding water a little at a time until it reaches a desired consistency for icing.

Add optional food coloring.

Spread on cooled cookies.

Let cookies dry before storing in airtight containers.


(Read Strawberry Preserves, the story that accompanies this recipe.)

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