I bake these cookies for Christmas, Valentine’s Day (in heart shapes, with messages written in frosting), Thanksgiving (shaped like turkeys) and Halloween (shaped like pumpkins, of course).
—CYNTHIA ETTEL GLENCOE, MN
PREP: 35 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 7 DOZEN (2 1/2-IN. COOKIES)
1 1/2 cups sugar
1 1/2 cups butter, softened
2 eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
FROSTING
1 1/2 cups confectioners’ sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
Food coloring, optional
Colored sugar
1. In a bowl, combine the sugar and butter; beat until creamy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Chill for 30 minutes.
2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks.
3. For frosting, combine sugar, butter, vanilla and milk; beat until creamy. Thin with additional milk to desired spreading consistency if necessary. Add a few drops of food coloring if desired. Spread frosting over cookies and decorate with colored sugar.