Ingredients
1-1/2 cups butter, softened1 cup sugar1 teaspoon vanilla extract3-1/2 cups all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon saltGLAZE:1/2 cup butter, cubed1/4 cup half-and-half cream1 tablespoon light corn syrup2 teaspoons vanilla extract4 ounces bittersweet chocolate, chopped2 cups confectioners’ sugarSprinkles and chopped nuts, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake 12-14 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For glaze, in a small saucepan, melt butter over medium heat. Stir in cream, corn syrup and vanilla. Reduce heat to low. Add chocolate; whisk until blended. Transfer to a large bowl. Gradually beat in confectioners’ sugar until smooth. Dip tops of cookies into glaze. Decorate as desired with sprinkles and chopped nuts. Let stand 30 minutes or until set.
