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1
Whisk the egg and vanilla in a small bowl and set aside.
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2
With a hand held mixer in a large bowl, cream the butter until fluffy.
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3
Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes.
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4
Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute.
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5
Sift the salt with the flour.
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6
Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.
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7
Turn the dough out of the bowl.
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8
Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper.
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9
Use a rolling pin to flatten the dough into a disk about 1/4-inch thick.
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10
Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet.
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11
Refrigerate until firm, about 2 hours or overnight.
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12
Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper.
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13
Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment.
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14
Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart.
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15
Repeat with other sheet of dough.
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16
Any excess dough can be re-rolled, refrigerated, and cut.
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17
Bake until the edges of the cookies are a light golden, about 15 minutes.
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18
Transfer cookies to a rack to cool.
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19
For decorating: Whisk the confectioners' sugar with just enough milk to make a thick icing.
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20
Transfer icing to a small plastic bag.
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21
Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening.
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22
Gently press the icing onto the cookie to make a simple pattern.
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23
Decorate as desired.
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24
Set aside for about 1 hour to let the icing harden.
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25
Store in an airtight container for up to 1 week.
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26
Walnut Orange: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour.
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27
Pecan-Cinnamon: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour.
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28
Sprinkle the tops of the cookies before baking with a mixture of 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon.
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29
Almond: Reduce the vanilla extract to 1 teaspoon and add 1/2 teaspoon pure almond extract.
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30
Add 3/4 cup chopped toasted sliced almonds to the dough with the flour.
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31
If desired, for decoration, brush the tops of the unbaked cookies with some egg white and press a few un-toasted almond slices onto the top of each cookie prior to baking.
