Cookie-Cutter Dutch Sugar Cookies With White Chocolate Glaze

These are a must for the holidays Use a good quality white chocolate such a Bakers or Lindt, or decorate with coloured frosting. Plan ahead the dough needs to chill for 2 hours, or freeze for up to 1 month. You can also sprinkle with very finely chopped almonds on top of the chocolate.

• Ready In: 3 hrs
• Yields: 4 dozen cookies

Ingredients

• 1 1⁄2 cups powdered sugar
• 1  cup butter (no subs!)
• 1  large egg
• 2 1⁄2 teaspoons vanilla
• 2 1⁄2 cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 4 -5  ounces white chocolate, melted
•  finely chopped  almonds (optional)

Directions

1. In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
2. Beat in egg and vanilla.
3. In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
4. Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
5. Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
6. Set oven to 325°F (second-lowest rack).
7. Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
8. Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
9. Gather dough scraps and re-roll.
10. Repeat with remaining dough disc.
11. Bake cookies until pale golden (about 13 minutes).
12. Transfer to racks and cool.
13. Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
14. Pipe the chocolate onto the cookies in a decorative pattern.
15. Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.