Using a box grater, move cold butter sticks back and forth over the small "eyes" of the grater (same as you would to grate cheese).

*Measure flour using the Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Combine grated butter, powdered sugar, salt and flour in bowl of a stand mixer (using paddle attachment if possible or a hand held mixer with beaters).

Mix on low speed until mixture resembles coarse meal.

Add egg and vanilla extract and mix until just combined. Do not overmix.

Place dough in refrigerator until firm enough to roll, about an hour or overnight.

Meanwhile on the work surface area where you will be rolling dough, place a cookie sheet filled with ice cubes to chill this area.

Roll dough to 1/4 inch thickness and shape into a corn cob shape (basically rectangular).

Bake at 350 degrees until very light in color, about 16-18 minutes, depending on the thickness.

Cool before covering the cookies with frosting and adding Reece's Pieces to the top.

Cut three piece of raffia for the husks.

Place the cookie in the middle of the three husks and tie bottom together with a ribbon.