1/2 teaspoon vanilla or almond extract , if desired
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Decorate as desired. Let stand until glaze hardens (6 hours or overnight).
2 1/2 cups finely chopped peanuts, almonds, pecans or walnuts
Caramels, cut in half
Heat oven to 350°F. Separate eggs; place egg whites into small bowl and egg yolks into large bowl. Beat egg whites with fork until foamy; set aside.
Place all remaining cookie ingredients in large bowl with egg yolks. Beat at low speed, scraping bowl often, until mixture forms a dough.
Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each into egg white; roll in nuts. Place 1 inch apart onto lightly greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 8 minutes.
Remove cookies from oven; fill centers with choice of filling. Continue baking for 6 to 10 minutes or until lightly browned. Remove onto wire cooling racks. Cool completely.
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