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Cream butter and sugar until light and
fluffy. Add eggs and vanilla. Mix well. Mix
dry ingredients and add a little at a time
to butter mixture. Mix until flour is
completely incorporated and the dough comes
together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into
desired shapes. Bake on ungreased baking
sheet at 350
degrees for 8 to 10 minutes or until just
beginning to turn brown around the edges.
This recipe
can make up to 5-dozen 3" cookies.
HINT: Rolling Out Dough Without the Mess --
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. |
