| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tasteofhome | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Butter; softened (no |
| ; substitutes) | ||
| 2 | Eggs | |
| 2 | tb | Vanilla extract |
| 4 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | ts | Cream of tartar |
| 1 1/2 | c | Confectioners' sugar |
| 3 | tb | Butter; softened |
| 1 | tb | Vanilla extract |
| 1 | tb | Milk Food coloring; optional |
| Colored sugar |
INSTRUCTIONS
FROSTING In a mixing bowl, combine sugar and butter; beat until creamy. Add eggs and vanilla; beat well. Stir together dry ingredients.' gradually add to creamed mixture until completely blended. Chill for 30 minutes. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake at 350 for 10-12 minutes. Cool on wire racks. For frosting, combine sugar, butter, vanilla and milk; beat until creamy. Thin with additional milk to desired spreading consistency if necessary. Add a few drops of food coloring if desired. Spread frosting over cookies and decorate with colored sugar. Yield: 7 dozen (2-1/2-in. cookies). Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Cindy Ettel, Hutchinson, Minnesota Converted by MM_Buster v2.0l.
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