My NEW favorite cookies

This year for Christmas I decided to try my hand at Angeletti cookies. They are a soft pillow-like Italian cookie topped with a glaze. I wanted less of a sugar cookie and more butter flavor. They were perfect. I had a few fall out of their ball shapes in the oven, but that means I just got to eat the "ugly ones".


Ingredients:
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 cups all-purpose flour, spooned and leveled, plus more for rolling the dough
2 teaspoons baking powder
1/4 teaspoon kosher salt

Glaze:
1 1/3 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 tablespoons multicolor nonpareil sprinkles, for decoration (optional)

Directions:
-Heat oven to 375° F.
-In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. -Add the flour, baking powder, and salt and mix until just combined (do not overmix).
-With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.
-Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary).
-Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. Sprinkle with non-pareils, if using. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days

--I got this recipe via Real Simple

Double the recipe!(when does a cookie recipe ever make as many as they claimed...sigh)