- 1 cup butter or margarine, softened
- 1-1/2 cups confectioner's sugar
- 1 egg
- 1 teaspoon vanilla
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Thoroughly mix butter and sugar. Blend in egg and vanilla and combine until fluffy. Stir together flour, soda and cream of tartar. Add to butter mixture. Cover and chill one hour. Preheat oven to 350 degrees. Roll out dough until approximately 1/4 inch thick on lightly floured board. Cut out desired shapes. Place on baking sheet and bake approximately 6 minutes or until edges are just beginning to brown. Remove and coll on racks. Makes about 4-dozen cookies.
SUGAR COOKIE ICING GLAZE
- 1-1/2 to 2 cups confectioner's sugar
- 2 tablespoons white Karo syrup
- 2 tablespoons hot water
- colored sugars (optional)
Combine all ingredients together until lumps disappear. You may tint glaze with a drop or two of food coloring. Dip tops of cooled cookies into glaze and wipe off excess. Sprinkle with colored sugars, if desired. This glaze dries fairly hard, so cookies are easy to wrap or stack.
If you like Rum Balls, check out Sharon's blog by clicking here. Yum!