Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. —Colleen Sickman, Charles City, Iowa
Vanilla Butter Rollouts
Ingredients
- 1-1/2 cups butter, softened
- 1-1/2 cups sugar
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- frosting:
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 1 tablespoon clear or regular vanilla extract
- 3 to 4 tablespoons 2% milk
- Paste food coloring, optional
- Assorted decorations, optional
Directions
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
- Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
- For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.
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