- 3/4 cup sugar
- 2 sticks unsalted butter
- 1 large egg
- 2 tablespoons dill pickle juice (or you can substitute sweet pickle juice if you're a weenie)
- 2 1/2 cups all-purpose flour, plus two tablespoons
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Heat oven to 350° F.
- Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until there are no lumps larger than a pencil eraser. The ingredients should be incorporated but NOT creamed. Add the egg and pickle juice and beat on low speed until completely mixed.
- Add the flour (reserving 2 tbl), baking soda, and salt to the butter mixture, mixing on low speed until just incorporated (the dough will be stiff). If the dough is still sticky, add the 2 tablespoons flour you set aside. Divide dough into two equal halves. Roll each half into a log. Wrap the logs in a zip-lock bag and store in the refrigerator for at least 3 hours.
- Spray baking sheet with no-stick spray or line with parchment paper. Remove one of the dough logs from the fridge and slice into rounds ¼ - ½ inch thick. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks. Remove the other dough log from the fridge and repeat.
- Cool cookies completely and then ice and/or decorate with sprinkles.
Mix one cup powdered sugar with 1 tablespoon dill (or sweet if you are using sweet pickle juice in your cookies)pickle juice. Add more pickle juice if the icing is too stiff. Microwave 20 seconds on low power if the icing is too runny. Use a teaspoon to drizzle the icing on top of the cookies. Decorate with sprinkles, if desired, before the icing dries.
Makes 3 dozen cookies.