Ingredients
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (1 stick) Country Crock Baking Sticks
1 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
2 c. powdered sugar
2 tbsp. light corn syrup
2 tbsp. plus 1 tsp. milk
Black decorating gel
1/2 c. mini M&Ms
Preparation
Step 1In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat Country Crock Baking Sticks and sugar until light and fluffy. Add egg and vanilla and beat to combine. Stir in dry ingredients until just combined.Step 2Shape disk into a disk and wrap in plastic wrap. Refrigerate until chilled, 1 hour. Step 3Preheat oven to 325° and line 2 baking sheets with parchment paper. . Lightly flour a clean surface and roll out dough to 1/4" thick. Cut out 3" rounds and place on prepared baking sheets. Freeze 30 minutes. Step 4Bake until edges are lightly golden, 16 to 18 minutes. Let cool completely. Step 5Meanwhile make icing: In a medium bowl, stir together powdered sugar, corn syrup, and milk until smooth. Add milk a few drops at a time to thin, if necessary. Step 6Frost each cookie with about 1 tablespoon of icing, using the back of a spoon to smooth icing in an even circle. Step 7Use black decorating gel to draw two thin lines across cookie to mimic string of lights. Stick M&Ms along black line as lights. Let set.
