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1
Combine 1 cup butter, sugar and egg in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add orange juice and 1 tablespoon vanilla.
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4
Continue beating, scraping bowl often, until well mixed.
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5
Add flour and baking powder; beat at low speed until well mixed.
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6
Divide dough into thirds.
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7
Shape each third into a ball; flatten slightly.
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8
Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
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9
Heat oven to 400F.
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10
Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness.
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11
Cut with 3-inch cookie cutters.
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12
Place 1 inch apart onto ungreased cookie sheets.
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13
Bake 6-10 minutes or until edges are lightly browned.
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14
Let stand 1 minute on cookie sheet; remove to cooling rack.
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15
Cool completely.
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16
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in bowl.
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17
Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
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18
Tint with food color, if desired.
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19
Frost and decorate cooled cookies as desired.
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20
Variation: Best Ever Butter Cookies with Glaze: Prepare cookies as directed above omitting frosting.
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21
To prepare glaze, stir together 2 1/2 cups powdered sugar, 2 tablespoons water, 1 tablespoon Land O Lakes Butter, softened, 1 tablespoon light corn syrup and 1/2 teaspoon vanilla or almond extract in bowl until smooth, adding additional water, if necessary, to reach desired glazing consistency.
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22
Tint with food color, if desired.
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23
Glaze cooled cookies.
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24
Decorate as desired.
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25
Let stand 6 hours or overnight until glaze is hardened.
