Preheat oven to 375 degrees.

In a mixer, combine your butter and powdered sugar and Martinelli’s Cider.

Add in the salt and mix again.

Then sift in the flour, and mix for a couple minutes. It will look like sand. Keep mixing and it will start to be more cohesive.

Using your hands, kind of squash it together to form a ball.

Roll it out on a smooth surface using a rolling pin until it is about 3/4 centimeters thickness.

Use a round cookie cutter or biscuit cutter to form cookies.

Transfer to a Silicone Baking Mat lined baking sheet. I used a pancake turner to transfer cookies from counter to pan without them falling apart or getting messed up.

Bake on an ungreased baking sheet for 6 minutes (do not brown).

Let cool on pan 1 minute.

Move to a cooling rack.

Mix together glaze by whisking all ingredients together in a medium sized bowl.

Glaze cookies by spooning glaze over the top, then let cool until glaze firms up.

Sprinkle with cinnamon if desired.

This makes 18 cookies.