Butterfly Butter Cookies

Cookie
1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Combine 1 cup butter, sugar and 1/2 cup powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and cream of tartar. Beat, scraping bowl often, until well mixed.

Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (2 hours). Heat oven to 375 degrees. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 to 2 1/2-inch assorted cookie cutters. Place 2 inches apart onto ungreased cookie sheets.

Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets. Cool completely. Makes 3 dozen cookies

Butterfly Butter Cookie Glaze