- 8
Ingredients
- YIELD 8 DOZEN
- FOR COOKIES
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 sticks (3/4 lb) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk, divided
- FOR ICING
- 1/2 stick unsalted butter, softened
- 1 lb confectioners sugar (1 box)
- 1 large egg white
- 4 1/2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- EQUIPMENT: a 2 1/2-inch round cookie cutter
Preparation
Step 1
MAKE COOKIES:
Stir together flour, baking powder, baking soda, and salt.
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy.
Beat in eggs and vanilla.
At low speed, mix in flour mixture in 3 batches, alternating with 1/2 cup whole milk in 2 batches and beginning and ending with flour.
Divide dough into 4 portions and dust lightly with flour.
Chill, wrapped in plastic wrap, 8 to 12 hours.
Preheat oven to 375F with rack in middle.
Roll out each portion of dough 1/4 inch thick on a well-floured surface with a floured rolling pin.
Using floured cookie cutter, cut out rounds, arranging them 1 inch apart on ungreased baking sheets. (Gather and chill scraps before rerolling.)
Bake, 1 sheet at a time, until pale golden, 8 to 10 minutes.
Transfer cookies to a rack to cool.
ICE COOKIES:
Beat butter with an electric mixer until smooth.
At low speed, mix in confectioners sugar, egg white, milk, vanilla, and a pinch of salt until very smooth and spreadable. (Icing may be colored with food coloring if desired.)
Spread icing on cookies and let dry 30 minutes.
COOKS NOTES:
Cookies keep, layers separated by wax paper, in airtight containers at room temperature 1 week.