| 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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