Sugar cookies 1

Yield: 60 servings

Measure Ingredient
1 cup Butter, or margarine
1 teaspoon Vanilla extract
1½ cup Sugar
3 \N Eggs,large
3½ cup Flour,all-purpose; sifted
2 teaspoons Cream of tartar
½ teaspoon Salt

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

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