Combine 1 cup butter, sugar and egg in large bowl. Bet at medium speed, scraping bowl often until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Divide dough into thirds; wrap in plastic food warp. Refrigerate until firm (2 to 3 hours).
Heat oven to 400 degrees. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 11/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, 1/3 c. butter and 1 t. vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desire spreading consistency. Frost and decorae cooled cookies as desired.
If you use a 4 to 5-inch cookie cuter, recipe will yield approximately 2 dozen cookies.
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