Christmas Sprinkle Butter Cookies

In large bowl, beat softened butter, granulated sugar, powdered sugar and salt with electric mixer on medium speed about 1 minute or until fluffy. Add egg and vanilla; beat until well mixed. On low speed, gradually beat in flour 2 to 3 minutes or until blended. On very lightly floured surface, shape dough into 3 (7-inch) logs. On cookie sheet with sides, roll logs in decorating decors, pressing into dough. Wrap in plastic wrap; refrigerate at least 1 hour or overnight.

Heat oven to 325°F. Line large cookie sheets with cooking parchment paper. Working with 1 dough log at a time, unwrap; cut into 26 (1/4-inch) slices. Place 1 inch apart on cookie sheets. Repeat with remaining dough logs.

Bake 10 to 13 minutes or until edges are set. (Do not overbake.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Store covered in airtight container at room temperature up to 1 week.