Our two older boys were in the church choir last year and their director was a Wonderful woman named Mrs. Z. For their Christmas goodies, she gave each child in the choir, a huge angel sugar cookie...or so I thought. It was very pretty and had sparkly sugar covering it. When we got in the car to drive home, all four kids were sharing the two big cookies and a rare occurrence happened...the car was completely silent. "How's everybody doing back there?" I questioned. One tiny muffled voice answered, "Fine...dees tooties are weewy dood Mommy!" I could all but feel the crumbs hit the back of my neck.
Asking for a bite, one tiny hand reached forward with a small piece...it was amazing. Nothing less than confection perfection. I was obsessed with getting the recipe.
The following week, I begged Mrs. Z for the key to my newfound love and she graciously complied. I asked her today if she would mind that I posted it as well and Thanks to her...here it is. She actually said that it wasn't a sugar cookie in fact, but a shortbread cookie. No matter what it is...it's amazing. Thank You Mrs. Z!!!
3 Sticks of Butter at room temperature
1 Cup of Sugar
1 tsp. of Vanilla
3 1/2 Cups of All-Purpose Flour
1 Cup of Confectioners'/Powdered Sugar (for glaze)
Mix the butter and the sugar together in a bowl until combined. Add the vanilla. Sift the flour and add it to the butter and sugar mixture. Mix on low speed until the dough begins to come together...do not over mix. Dump on a floured board and shape into a disk. Wrap in plastic wrap and chill 20 - 30 minutes.
Preheat the oven to 350*. Roll the dough on a floured surface until it is 1/2 inch thick. Cut into shapes. Place on a baking sheet lined with parchment paper and bake 15 - 20 minutes depending on the size of the cookies. The edges should begin to brown a little. Cool on a rack.
Combine confectioners' sugar with 2 Tbsp. of water to make a glaze. Brush onto cookies and sprinkle with sanding sugar. Enjoy!