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1
Combine 3/4 cup butter, 3/4 cup powdered sugar, egg and 1 teaspoon vanilla in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add flour and 1 teaspoon cinnamon; beat at low speed until well mixed.
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4
Divide dough in half.
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5
Cover with plastic food wrap.
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6
Refrigerate 2 hours or overnight until firm.
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7
Heat oven to 375F.
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8
Divide each half of dough into 15 portions.
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9
Work with 5 portions at a time, keeping remaining dough refrigerated.
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10
Roll out each portion on unfloured surface into 7 1/2-inch long rope.
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11
Cut each rope into 5 (1 1/2-inch) logs.
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12
Place 3 logs horizontally onto ungreased cookie sheet to form cabin; press logs together slightly.
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13
Place remaining 2 logs in an inverted V-shape above cabin to form roof; press together slightly.
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14
Repeat with remaining 7 1/2-inch ropes.
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15
Bake 8-10 minutes or until edges are lightly browned.
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16
Remove from cookie sheet to cooling rack.
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17
Cool completely.
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18
Combine all frosting ingredients except milk in bowl; add enough milk for desired frosting consistency.
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19
Frost or pipe cabin roofs; sprinkle with nonpareils.
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20
Tint remaining frosting; decorate as desired.
