| 1 | Beat butter and granulated sugar in large bowl of electric mixer until light and fluffy. |
| 2 | Slowly add flour and blend well. |
| 3 | Remove from bowl and knead until shiny. |
| 4 | Divide dough in half; wrap in wax paper. |
| 5 | Refrigerate dough until it is firm enough to roll, several hours or longer. |
| 6 | Let dough soften slightly on counter if too firm to roll. |
| 7 | Heat oven to 325 degrees. |
| 8 | Roll dough between two sheets of floured wax paper or flatten dough with floured hands to ?inch thickness on a floured surface. |
| 9 | Use cookie cutters to make shapes. |
| 10 | Transfer to ungreased baking sheets. |
| 11 | Bake only until slightly golden, 5 to 7 minutes. |
| 12 | Let cool on cookie sheets just long enough to firm cookies and then remove to wire racks to cool completely. |
| 13 | To assemble, spread half of the cookies with a small amount of jam and sandwich with another cookie. |
| 14 | Put confectioners" sugar into a small bowl and drizzle in just enough milk to make a thin glaze. |
| 15 | Frost cookies lightly with the glaze and sprinkle with colored sugar. |
| 16 | Let stand until glaze hardens. |
| 17 | this delicate cookie by keith and teresa duncan of batavia tied for third place |
