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1 cup (2 sticks) softened butter 1 1/2 cups granulated sugar (plus extra for sprinkling) 2 large eggs, at room temperature and beaten 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour (plus extra for rolling) 1 teaspoon baking powder 1/4 teaspoon salt
Ingredients:
Preheat the oven to 400 degrees
F. In a large bowl, cream together
the butter and sugar until light and fluffy. Beat in the eggs, then add the vanilla and beat until smooth. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the butter mixture and mix just until combined. Divide the dough in half and wrap one half with plastic wrap. Roll the other half on a floured board with a floured rolling pin until the dough is about 1/8 inch thick. Using a floured cutter, cut out desired shapes. Place onto ungreased cookie sheets and sprinkle with granulated sugar. Bake for 6-8 minutes or until lightly browned on the edges. Watch carefully as they brown quickly. Repeat with the remaining half of the dough. Yield: About 36 servings (serving size varies depending on the size of cutter used).
Notes:
Sandy says you can also use different colored sugars, frosting, or sprinkles to decorate the cookies. She found the original recipe in an issue of McCall’s magazine while living in California the first year she was married.
