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Combine butter, brown sugar and 1 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until mixture forms a dough. Divide dough into thirds. Shape each third into 6x1 1/2-inch square log. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm. Heat oven to 375F. Cut logs into 1/4-inch slices with sharp knife; place 1 inch apart onto ungreased cookie sheets. Bake 8-11 minutes or until lightly browned on edges. Cool 5 minutes on cookie sheets; remove to cooling rack. Cool completely. Combine powdered sugar and 2 teaspoons vanilla in bowl; stir in enough water for desired drizzling consistency. Drizzle glaze over cooled cookies; let stand until glaze is set. Sprinkle with decorator sugar, if desired.
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Achievable elevated desserts — laminated doughs, cakes, custards
High-protein bread flour — superior gluten development for artisan bread
Science-driven American baking — cookies, pies, cakes with precision
Green pods — crush for chai, biryani, Scandinavian baking
Unrefined whole cane sugar — Indian sweets, chai, payasam
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Achievable elevated desserts — laminated doughs, cakes, custards
High-protein bread flour — superior gluten development for artisan bread
Science-driven American baking — cookies, pies, cakes with precision
Green pods — crush for chai, biryani, Scandinavian baking
Unrefined whole cane sugar — Indian sweets, chai, payasam