Directions
Cream butter until light and fluffy. Add flour gradually, beating after each addition. Add baking soda and cream of tartar to egg and sugar. Mix well and add vanilla. Add this mixture to flour and butter and mix. Do not use mixer. Refrigerate several hours or overnight. On lightly floured surface, roll 1/4 of the dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Cover sparsely with various colored sugar sprinkles, chocolate shot, etc. Bake at 350 degrees for 8 – 9 minutes. Makes about 4 dozen cookies. Or frost cookies after baking and cooling. See recipe below:
Notes
“I often spent the weekend at Grandma’s house when I was a kid. Inevitably, she would say, ‘Kurt, do you want to help me make some sugar cookies?’ Before we knew it, we were up to our elbows in flour! She didn’t care how big the mess, just so we had fun.” Kurt Retzlaff
Ingredients
- 3/4 Cup butter
- 3 Cups flour
- 1 Cup sugar
- 2 Eggs, beaten
- 1 Teaspoon cream of tartar
- 1 Teaspoon baking soda
- 1 Teaspoon vanilla
