Cookie-Cutter Dutch Sugar Cookies With White Chocolate Glaze

1. 1

   In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).

2. 2

   Beat in egg and vanilla.

3. 3

   In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.

4. 4

   Divide the dough in half and gather each pieces into a ball, then flatten into a disc.

5. 5

   Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.

6. 6

   Set oven to 325u00b0F (second-lowest rack).

7. 7

   Roll out one disc on a lightly floured surface to about 1/8-inch thickness.

8. 8

   Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.

9. 9

   Gather dough scraps and re-roll.

10. 10

    Repeat with remaining dough disc.

11. 11

    Bake cookies until pale golden (about 13 minutes).

12. 12

    Transfer to racks and cool.

13. 13

    Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.

14. 14

    Pipe the chocolate onto the cookies in a decorative pattern.

15. 15

    Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.

* Per serving · 4 servings · Values may vary.

No additional tips available.