1 c Butter or margarine
1-1/2 c Sugar
3 Eggs
1 tsp Vanilla
* * *
3-1/2 c Sifted enriched flour
2 tsp Cream of tartar
1 tsp Soda
½ tsp Salt
Cream butter. Add sugar gradually, creaming till light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift together dry ingredients; add gradually to creamed mixture. Chill thoroughly (3 to 4 hours).
On well-floured surface, roll to 1/8 to ¼ inch. Cut in shapes. Bake on ungreased cookie sheets at 375˚ 6 to 8 minutes. Cool slightly on cookie sheet; remove to rack.
Decorate with red cinnamon candies, candy decorettes, or colored sugar before baking. Or trim with frosting when cool.
Makes about 8 dozen cookies rolled thin.
Confectioners’ Frosting
Add enough light cream to 2 cups sifted confectioners’ sugar to make of spreading consistency (or less cream to make of piping consistency). Add dash salt and 1 tsp vanilla.
My mother would add food coloring to her frosting, maybe green for Christmas trees or pink for Valentine’s Day hearts.