SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. In large mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of bowl. Beat in vanilla. Add flour; beat until dough comes together. Wrap and chill dough 1 hour or until easy to handle.
2. Preheat oven to 350 degrees F. Divide dough in half. On lightly floured surface, roll one half of dough at a time to 1/4-inch thickness. Cut dough with 4- to 6-inch tree-shape cutters. Place cutouts 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets 1 minute. Transfer to wire rack; cool completely.
3. Brush cookies with strokes of Powdered Sugar Icing; sprinkle with green sugar. Add cherry slice to top. Makes 16 (6-inch) or 28 (4-inch) cookies.
1. Stir together powdered sugar, vanilla, and milk to make thin icing. Refrigerate icing up to 1 week. Let come to room temperature; if necessary, thin with few drops milk. Makes about 1 cup.