- 2 and 1/3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
In a medium bowl, fluff the flour together the flour and spices. Set the spiced flour aside.
- 1 cup (2 sticks) softened butter
- 1 and 1/4 cups sugar
- 1 egg
- 2 teaspoons vanilla
In the bowl of your mixer, whip the butter and sugar until the sugar dissolves (about 5 minutes on medium high). Beat in the egg and vanilla until the butter mixture is fluffy and light lemon colored. Work the spiced flour in. Push about 1/3 of the flour in, let it incorporate into the butter and repeat until all the flour is fully absorbed into the dough.
Chill the dough in the refrigerator or freezer. The dough can be refrigerated over night or frozen until you are ready to bake. If you choose to freeze the dough it is convenient to divide it into 4 parts, wrap each part in plastic and freeze. The smaller dough balls will thaw and be ready to shape quicker than a whole ball of dough.
Preheat your oven to 375. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut into shapes with cookie cutters. Place the shapes on a greased cookie sheet. You can re-roll left over bits of dough into the next round of dough.
Bake for 8 to 10 minutes until golden. When the cookies come out of the oven let them sit on the cookie sheet for 1 minute. Remove from cookie sheets to a cooling rack to throughly cool.
- 1 cup powdered sugar
- 3 to 4 teaspoons milk or half & half
- 1/2 teaspoon vanilla
- 3 to 4 drops of food dye (optional)
Whisk all the glaze ingredients together. If the glaze seems too thin add up to 2 tablespoons of powdered sugar. If the glaze is too thick (the humidity in the air can be a problem) add a tablespoon at a time of milk or cream. You can divide up the glaze into small bowls before you add the dye if you think you might like more than one color.
To glaze the cooled cookies, hold them gently by the edges and dip into the glaze, giving the cookie a twist as you remove the cookie from the glaze. You could also spoon and spread the glaze on the cookies. Set the cookies, glaze side up, on a cooling rack with paper towels under the rack to catch the drips. The cookies should air dry about 40 minutes. Before the glaze dries you can sprinkle on colored sugar or christmas sprinkles.