ingredients

  • For the Cookies:
  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup half and half
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Frosting:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons half-and-half cream
  • Food coloring and colored sugar, optional

directions

FOR THE COOKIES:

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2 1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 325 degrees F for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

FOR THE FROSTING:

In a mixing bowl, cream butter, sugar, vanilla and enough cream to achieve desired frosting consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 5003

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