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Ingredients
- 1 cup softened butter
- 1 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 1/2 cup flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Details
Servings 24
Preparation
Step 1
> Put all dry ingredients in a bowl and stir with a fork (or sift if you
> prefer). Set aside. In a large bowl, using a mixer, beat butter and
sugar until
> fluffy. Beat in eggs, one at a time. Stir in vanilla. Add dry
ingredients
> a little at a time. WRAP (ziploc bag works great) - Chill overnight (or
up
> to 2 weeks in the refrigerator, or freeze for 2 months, defrosting
overnight
> in refrigerator. )
Roll on well-floured surface and cut with cookie cutters, also dipped in
> flour. Bake at 375 degrees for until lightly browned. This recipe
tastes
> wonderful rolled thick or thin. If there is too much flour on the bottom
of the
> baked cookie, you can scrape with knife. You can sprinkle with plain or
> colored sugar before baking, or after they have cooled you can ice them
with a
> thin icing made of confectioners sugar and water and a little bit of
vanilla.
> (allowing to dry thoroughly before stacking.) We like to ice our
cookies, and
> we use a kitchen paintbrush to put the icing on quickly. Sometimes I use
a
> fine paintbrush to paint designs using food color on top of the icing.
**Best if iced then sprinkled with colored sugar
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