SPARKLY SUGAR COOKIES

SPARKLY SUGAR COOKIES 1. Dough: In the bowl of a mixer, cream 1 stick softened, unsalted butter + ½  C sugar. Add 1 large egg + 1 tsp vanilla or almond extract or zest and  juice from 1/2 lemon. When light and fluffy, add 1 ½  C all-purpose flour + ½  tsp kosher salt. Form dough into a disc, wrap in plastic and chill 1 hour and up to 2 days 2. Preheat oven to 350 F. On a lightly floured surface, roll dough to ¼ -inch thickness. Cut out shapes with a cookie cutter (or roll into a log and slice). Arrange on a baking sheet lined with parchment. Bake until edges are light brown, 12-14 min 3. Glaze: In a medium bowl, whisk 1 C confectioners sugar with 2 Tbsp whole  milk + 1 tsp vanilla or almond extract or zest and juice from 1/2 lemon. Thin glaze with more milk if necessary. Add food coloring if using 4. Remove cookies from oven and cool completely. Glaze cookies, then add sprinkles and let set until frosting is dry, 1 hour.  Makes about 2 dozen