3 3/4 cups sifted flour 1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter or margarine
1 1/2 cups sugar
2 teaspoons vanilla
Preheat oven to 375° F. Sift flour with baking powder and salt and set aside. Cream butter, sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Slowly mix in dry ingredients until just blended (lowest speed if you use mixer). If your kitchen is very hot, wrap dough in wax paper and chill about one hour so it will roll more easily. Roll 1/4 of dough at a time on lightly floured board to 1/16" - 1/8" thinckness and cut with cookie cutters. Transfer to lightly greased baking sheets with a pancake turner, spacing cookies 2" apart. If you like, brush with milk and sprinkle lightly with sugar. Bake in top 1/3 of over 8-9 minutes until pale tan. Transer to wire racks to cool. Back 10 minutes. Allow to cool and decorate with Butter Cream Frosting.
For Softer Cookies: Roll dough 1/8-1/4" thick and cut with a 3" cutter; bake as directed 10-13 minutes until edges are just golden.
For Slice and Bake Cookies: Shape dough into a log about 2" in diameter, then chill several hours until firm or freeze. Slice 1/4" thick and bake about 10 minutes until firm but not brown. About 55 calories per cookie.
Chocolate Sugar Cookies
(1-ounce) squares melted and cooled semisweet chocolate or 4 (1 ounce) envelopes no-melt semisweet chocolate to creamed misture after adding eggs. Proceed as recipe directs. About 70 calories per cookie.
BUTTER CREAM FROSTING
1 cup softened butter
4-5 cups sifted powdered sugar
1 1/2 tesp vanilla
1 1/2 tesp almond (opt)
Milk (no more than 1 Tbs but add in very small amounts to desired smoothness - a little goes a long way.)
Color frosting with Duff gel color. (availble at Michael's)
Beat the butter until light and fluffy (the butter needs to be softened but not overly soft). Add some powered sugar, vanilla, and almond extract. Add more powered sugar and small amounts of milk until reaching the desired consistency. Add color to small amounts of icing and decorate cookies. (Recipe can be cut in half)