3/4 pound unsalted butter, at room temperature
one cup granulated sugar
one teaspoon pure vanilla extract
three 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 pound confectioners' sugar
Yellow white chocolate buttons, for adornment
Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter & granulated sugar until they are combined & add the vanilla. In a medium bowl, sift together the flour & salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour & shape in to a flat disk. Wrap in plastic & chill for 30 minutes.
Bake for twenty to 25 minutes, until the edges start to brown. Permit to icy to room temperature.
Roll the dough 1/4-inch thick & cut in to flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
For the glaze, place the confectioners' sugar in a medium bowl & add about four to five tablespoons of water until you have a runny, but not thick frosting. Spread the glaze to the fringe of each cookie & garnish the middle of each cookie with a chocolate button.
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