1 TSP OF BUTTER RECIPES

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

Steps:

• 1) Preheat your oven to 375 degrees, line a couple baking sheets with parchment paper and set aside. In a bowl, mix together the flour, vanillina and salt, set aside. 2) In the bowl of a standing mixer fitted with a paddle attachment, cream together the shortening, butter and confectioner sugar until creamy. 3) Add the eggs and mix until well incorporated. Add the dry mixture and mix until you have a smooth dough. 4) Place some of the dough in a piping bag that?s been fitted with a large star tip and pipe out little cookies a couple inches apart on the prepared baking sheet. 5) Bake for about 10 to 15 minutes or until lightly golden. Allow to cool completely before serving.