These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Add 1 tablespoon grated lemon or orange peel with the flour. Frost cookies with Vanilla Glaze. For glaze, mix 2 cups powdered sugar, 1/3 cup melted butter and 1 teaspoon vanilla. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until glaze is smooth and has the consistency of thick syrup. Drizzle over cookies, sprinkle with grated lemon peel.
Substitute 2 teaspoons maple flavor for the vanilla.
Add 1 cup toasted coconut with the flour. Frost cookies with Vanilla Glaze (see above) and sprinkle with additional toasted coconut.
Freeze the tightly wrapped cookie dough for up to 2 months, then slice and bake when you want. Just add 1 or 2 minutes to the bake time when the dough comes straight from the freezer.
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