BUTTER COOKIES WITH VANILLA FROSTING

Directions

For cookies:

1. Beat butter with granulated sugar in mixer for 2 minutes. Add egg yolk and mix. Add salt, flour and baking powder, mixing until smooth. Scrape down the sides of bowl if necessary.

2. Add a splash of Vanilla Molina Blend and mix. Divide dough in half and roll each half into a 1 1/2-inch-thick roll.

3. Wrap each dough half in plastic wrap and refrigerate for at least 1 hour.

4. hen you're ready to bake, preheat oven to 325 °F/ 163 °C, line a large baking sheet with baking paper and set aside.

5. Remove cookie dough from fridge, unwrap and transfer to a flat surface. Using a rolling pin, roll out dough to a thickness of about 1/4 inch.

6. Cut dough with cookie cutter and space each cookie 2 inches apart on baking sheet.

7. Bake for 15-18 minutes, until edges are golden brown. Let cool completely on baking sheet.

For filling:

1. Mix butter until creamy and smooth. Add powdered sugar and Vainilla Molina Blend.

2. Use a pastry bag or spoon to add filling over one cookie. Then stack another cookie on top (like a sandwich).

To decorate:

1. Add pieces of walnuts, pistachios or almonds to edge of filling.