Ingredients
1-1/2 cups butter, softened1-1/2 cups sugar1 tablespoon vanilla extract2 large eggs, room temperature4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1 teaspoon saltFROSTING:6 tablespoons butter, softened3 cups confectioners’ sugar1 tablespoon clear or regular vanilla extract3 to 4 tablespoons 2% milkPaste food coloring, optionalAssorted decorations, optional
Preparation
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.
