From the kitchen of AnnMarie Barkwell
Cream:
1 c butter
Add:
1 c sugar
3 eggs
After adding the following, keep mixer on low.
This makes a thick dough.
Add:
3 1/2 c flour
1 tsp b. soda
2 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla
1/2 tsp almond extract
Chill dough for at least 1 hour.
Roll a portion of dough on floured surface to 1/4″ thick.
I always use plastic wrap below & above dough so it won’t stick.
Use cookie cutters as close as possible.
Re-rolling dough too often will result in tough cookies.
Sprinkle with sugar/ sprinkles OR leave plain to frost.
Bake on ungreased sheet @ 375, time varies depending on size, but approximately 7 minutes.
Makes 3 dozen large cookies.
NOTES
- These are always my most popular Christmas cookie. – Stephanie
- Personal note: use convection setting, 375 reduced to 350.
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