2 cups (4 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar (icing sugar)
2 tsp. vanilla extract + 1 vanilla bean, split and scraped
pinch of kosher salt
4 1/2 cups King Arthur all-purpose flour
Preheat oven to 350F-degrees. Line two baking sheets with parchment paper and set aside.
Cream the butter and sugar until fluffy. Add the vanilla(s) and salt and beat again on medium, scraping the sides of the bowl as needed.
Add the flour, one-half at a time, beating well to combine. Finish by beating 1 minute more so you have a soft, but not sticky dough.
I used a bun pan to sort out the colors I would be using to roll the dough in.
Use a 2 tsp. scoop to measure dough and roll in the sparkling sugar.
Bake for 12 minutes. The bottom of the cookies should be a golden brown.
Let cool slightly, then remove to a rack to cool completely. When you're finished baking, make the buttercream.
1 1/2 cups confectioners' sugar
4 T unsalted butter, at room temperature
2 -3 T heavy whipping cream
1/4 tsp. almond extract
Cream the butter and sugar thoroughly, scraping the sides of the bowl as needed. Add the extract and 1 tablespoon of heavy cream and beat again. Add additional heavy cream to give a soft filling. Spread with an off-set spatula or pipe, which I like to do.
These cookies will freeze easily, so they make the perfect do-ahead cookie for the holidays. My mom and I use to make up cookies and place them in the closet that had the garage on the other side so it was like having a "walk-in" refrigerator. The only problem was to make sure my brothers didn't get in to them! Enjoy!
This month's apron does have a holiday feeling with pine boughs, berries, and one of my dad's favorites, the Cardinal. By making a comment on any of the posts, you will be entered to win this apron! Let's be jolly, XOXO