Sugar cookies 1
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, or margarine |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Sugar |
| 3 | Eggs,large | |
| 3½ | cup | Flour,all-purpose; sifted |
| 2 | teaspoons | Cream of tartar |
| ½ | teaspoon | Salt |
Directions
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