Spritz with browned butter frosting

Heat oven to 375 degrees. In a mixing bowl, combine and mix well:

1-1/2 C. (3 sticks) butter, softened

1 cup sugar

1/2 cup powdered sugar

1 egg

1 tsp. vanilla

1/2 tsp. baking powder

3-1/2 cups flour

When thoroughly mixed, put dough in a cookie press (I use a Pampered Chef 'gun') & squeeze onto cookie sheets, leaving a little space between each one. Bake for 10-12 minutes or until edges begin to turn golden.

Remove from oven and cool before frosting.

Browned butter icing:

In a medium saucepan, on med-low heat, melt 6 Tblsp. Kick the heat up to medium, stir the butter as it's heating up, watching it CLOSELY. After a few minutes, it will begin to foam. Stir and continue to watch VERY closely (the butter goes from golden brown to BURNED in no time!!) and the second the butter gets golden brown (little speckles will form on the bottom of pan) remove from heat and stir - it will continue cooking. Don't wait for butter to cool; add 3 cups powdered sugar and stir ... add a teasp. of vanilla extract. Add milk SLOWLY, a Tblsp. at a time, mixing well, until a spreading consistency is reached. You might need to add a bit more powdered sugar or a bit more milk, depending on how thick you'd like the icing. It will harden rather quickly, so shake sprinkles on the cookies immediately after frosting each, unless you want to keep them plain.