3/4 t. salt
2 1/4 cup butter
2 1/2 cup sugar
3 eggs
3 t. vanilla
Plan ahead: set out butter to soften.
In medium bowl, combine flour and salt. In large bowl, cream butter and sugar on medium speed. Add eggs and vanilla, beat until combined. Slowly add flour a cup at a time. Don't overmix.
Roll out dough to 1/4 inch thick and cut into desired shapes. Place on cookie sheet lined with parchment paper. Bake at 325 for 13-15 minutes or until edges are just starting to get golden. Let cool on cookie sheet for a couple minutes before moving to wire rack to cool.
Frost and decorate as desired.
Makes 7-8 dozen cookies, depending on size.
Recipe adapted over time. Original from Shirley Ditsworth.
*For my oven, I increase temp to 340 and bake two trays at a time for 13 minutes total, switching at the six minute mark.
Frosting:
4 cups powdered sugar
3 - 4 T. butter, melted or very soft
2 t. vanilla (or 1 t. vanilla and 1 t. almond extract)
milk as needed for consistency
Mix all ingredients well with mixer. Add milk until spreadable, but not runny. Add food coloring, if desired.
Frosting recipe adapted over time. Original from Carol Sullivan.
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