Kentucky Butter Cookies

Ingredients

For the cookies:
1 stick of unsalted butter, softened (room temperature)
1/3 cup of white sugar
2 tablespoons brown sugar
1 egg (room temperature)
1 tsp vanilla
1 1/2 cup AP flour
1 tsp baking powder
1/4 tsp salt

For the butter glaze:
2 tablespoons of butter
1/4 cup powdered sugar
2 tsp water
1/4 tsp vanilla

Directions:

Preheat your oven to 350 degrees.

In a medium bowl, cream together the butter and both sugars with a hand help mixer or a stand mixer until fluffy. 2-3 minutes.

Add the dry ingredients to the creamed butter mixture. Using a spatula, mix the dry ingredients until just combined. Don’t over mix or it will become too sticky and warm the butter.
Line a large cookie sheet with a silicon mat. Use parchment paper if you don’t have a mat.
If you have a food scale, place a piece of plastic wrap onto the scale and place the dough mixture onto it to weigh it in grams.  Divide by 6. Remove the dough from the scale and weigh out 6 equal portions so the cookies cook evenly. If you don’t have a scale, just try to make even sized balls.

Roll the dough lightly in your hands to create a smooth ball and place on the cookie sheet. Once all the cookies are on the sheet, Use the palm of your hand and press lightly on each cookie to flatten just a bit.

Cook the cookies for 10 minutes. Don’t overcook these or they will become hard after they cool. Place them on a cooling rack after you remove them from the oven.
While the cookies are cooling, make the butter glaze.

In a small sauce pan over medium-low heat, melt together the butter, powdered sugar, water and vanilla until melted.  Once the cookies have cooled, use a pastry brush to brush to coat the cookies with the glaze. You could use a spoon to drizzle the glaze if you don’t have a brush.
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Once the glaze has set and cooled on the cookies, you can sprinkle to tops with powdered sugar if you like.