Everybody eats when they come to my house...
Makes 5-7 dozen. Allow an evening's worth of preparation time to make the cookies, then
you can decorate them the following afternoon.
Cream until light and fluffy:
1 c. butter (sweet butter is the best)
Beat in 1.5 c sugar
add
2 eggs
1 tsp. vanilla
beat thoroughly. Add
2 Tb. milk
sift or stir together with a fork
3 c. flour
1/2 tsp salt
1/2 tsp baking powder
stir the flour mixture into the butter mixture and blend well
chill the mixture at least 1 hour
Take out of the fridge (and let sit for a few minutes if it’s been in there long)
preheat oven to 350 or 375 deg, depending on your oven.
Roll the dough very thin on a floured countertop. You get experienced with how thin to roll it...I like it to look translucent against the floured countertop, then I know it’s thin enough. Cut into shapes with floured cooky cutters. You’ll have some “leftover” dough from the rolling...mix it into the next ball you roll out. Keep this up as long as you have dough. Eventually, you’ll have one final batch of rolled leftover dough that represents the final bit after you’ve rolled out the shapes...rather than rerolling it and making it all tough, I put these “negatives” on a cooky sheet and bake them for tasters. They are good!
Bake for about 8 minutes, but watch like a hawk for the last few minutes of the first
batch, to see how they are doing.
Frost with butter frosting