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- Cream butter and sugar. Add in Large eggs and vanilla. Mix dry ingredients and add in to butter mix. Refrigerate1 to 2 hrs, or possibly you can take freshly made dough and put a glob between two pcs of parchment paper and roll out to preferred thickness. Then you put it on a cookie sheet and pop it in the fridge. Continue rolling out the dough between two sheets of parchment till you have used up all dough. By the time you are finished, the first batch will be cold sufficient and ready to cut. The reason this is such a great option is which you do not have to use additional flour. Reroll leftover dough and repeat.
- Cut into desired shapes when dough has chilled. Preheat oven to 350 degrees 30 min before baking. Bake on ungreased baking sheets for 8 to 10 min or possibly till cookies are just beginning to turn brown around edges.
- These hold their shape very well.
- This recipe can make up to 8 to 10 dozen 3 inch cookies. Have made them many times.
- This recipe can be cut in half if you don't want so many at one time.
