This is a great recipe if you are doing cookie bouquets. The limited butter helps keep the stick in the cookie.more
stick butter - room temp.
tsp. vanilla or other flavoring
t. baking soda
Mix well. Wrap in plastic and chill for at least 1 hour. Roll between plastic wrap & cut w/ KC cutters (they work the best). Turn one cookie over at a time and lay 8" cookie stick on cookie. Stick should be placed about 1/2 the length of the cookie, so the top half of the cookie won't break off. Take a small piece of dough and gently "massage" onto the cookie to cover cookie stick. Do this with remaining cookies/dough. If your cookies are really thick you can press the stick into the middle of the cookie. Place on cookie sheet. Do not overlap sticks. You can only get 4 - 5 cookies per sheet. Bake at 350 degrees for 8-10 min. Thicker cookies take longer so watch them carefully. Cool completely then remove from baking sheet to cooling rack. Decorate as desired. HINT: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.