1 c. butter, softened
1 c. sugar
1 egg
2 1/2 c. all-purpose flour
1 tsp. baking powder
2 tbsp. orange juice
1 tsp. vanilla

In 3 quart mixer bowl, cream butter, sugar and egg until light and fluffy. Beat in flour, baking powder, orange juice and vanilla until smooth and well combined. Chill 2 to 3 hours or until firm enough to be rolled.

Preheat oven to 400 degrees. Roll out dough, 1/2 at a time, on well floured surface to 1/8" to 1/4" thickness. Cut out with cookie cutters. Place on ungreased cookie sheet. Bake near center of 400 degree oven for 6 to 10 minutes or until golden brown on edges. Cool on wire rack. Yield: 6 dozen (2")

TIP: For a crisper cookie, roll to 1/8" thickness; for a softer cookie roll to 1/4".

BUTTER CREAM FROSTING: In 1 1/2 quart mixer bowl cream 3 cups confectioners' sugar and 1/3 cup softened butter on low speed until combined. Add 1 to 2 tablespoons milk and 1 teaspoon vanilla. Beat on high speed until fluffy, about 1 1/2 minutes.