Yield: 60 servings
|1 cup||Butter, or margarine|
|1 teaspoon||Vanilla extract|
|3½ cup||Flour,all-purpose; sifted|
|2 teaspoons||Cream of tartar|
Recipe by: Jo Anne Merrill After cookies are baked, frost with a thin powdered sugar frosting that has been tinted with food coloring.
Sprinkle with decorator sprinkles while frosting is still moist.
1-Cream butter and vanilla together. Add sugar slowly, creaming until light and fluffy. Add eggs, one at a time, beating well after each.
2-In a separate bowl, stir dry ingredients together and slowly add to creamed mixture. Chill for 3 hours or more. 3-Roll chilled dough out on a well-floured surface to ¼ inch thick. Cut into desired shapes.
Bake on an ungreased cookie sheet in preheated 375 degree oven for 6-8 minutes. Do not overbake. This makes about 6 dozen small cookies.
This recipe was a first place winner for 9 year-old Tamara Dixon of Oceanside Ca at the Del Mar fair 1993. Jo Anne Merrill Submitted By FLORENCE THOMPSON On 12-13-95