Preheat oven to 400 degrees. Set out two large baking sheets. In a large bowl, cream butter and sugar until light. Add eggs, vanilla and salt, stirring until well blended. Add the flour all at once, and stir until a cohesive dough is formed. Turn our on a lightly floured surface and knead only until dough can be handled. Divide into 3 portions, wrap 2 portions in waxed paper and refrigerate until needed. Roll the remaining third of the dough 1/4 inch thick. Cut with fancy cookie cutters. Place cookies about 1 inch apart on the baking sheet. Bake until lightly colored around the edges, 10 to 12 minutes (don't over bake). Meanwhile prepare the second batch of dough for baking, filling the second baking sheet with raw cookies. When the first batch is done, remove from oven and put in the second pan to bake. Immediately transfer baked cookies to brown paper to cool. Repeat entire process with the final portion of dough.
Decorate cooled cookies if you wish, using powdered sugar glaze, tinted with food coloring or left plain.
Powdered Sugar Glaze- Mix 1 cup powdered sugar, with 1 Tablespoon milk and 1 teaspoon vanilla, beating until smooth. Immediately brush or dribble over tops of cookies, or dip tops lightly in the glaze, then turn tight side up and place on brown paper to let glaze set.
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