|
Enjoy this recipe from Christmas Book 14.
Submitted by: Tina Knotts from Cable, OH
2 c. plus 6 T. butter, softened
1-1/3 c. sugar
2 eggs, beaten
2 T. plus 2 t. vanilla extract
5 c. all-purpose flour
4-1/2 c. powdered sugar
6 T. butter, melted
6 T. milk
2 T. vanilla extract
1 T. lemon juice
Optional: few drops food coloring
Blend 2 cups butter and sugar together; stir in eggs and 2 teaspoons vanilla. Add flour; mix until well blended. Shape into a ball; cover and chill for 4 hours to overnight. Roll out dough 1⁄4-inch thick on a lightly floured surface; cut out with cookie cutters as desired. Arrange cookies on lightly greased baking sheets. Bake at 350 degrees for 8 to 10 minutes, until golden; cool. To make Frosting:
Combine powdered sugar, milk, remaining butter (melted), remaining vanilla, lemon juice and food coloring, if using, in a medium bowl. Beat with an electric mixer on low speed until smooth. Frost cookies when cool. Makes 4 dozen. | |
|
|
Blend 2 cups butter and sugar together; stir in eggs and 2 teaspoons vanilla. Add flour; mix until well blended. Shape into a ball; cover and chill for 4 hours to overnight. Roll out dough 1⁄4-inch thick on a lightly floured surface; cut out with cookie cutters as desired. Arrange cookies on lightly greased baking sheets. Bake at 350 degrees for 8 to 10 minutes, until golden; cool. To make Frosting:
Combine powdered sugar, milk, remaining butter (melted), remaining vanilla, lemon juice and food coloring, if using, in a medium bowl. Beat with an electric mixer on low speed until smooth. Frost cookies when cool. Makes 4 dozen. |
|
|