3/4 cup (1/4 lb. plus 4 Tbsp.) butter or margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 3/4 cups all-purpose flour
1 tsp. each baking powder and salt
Sugar
1 cup sugar
2 eggs
1 tsp. vanilla
2 3/4 cups all-purpose flour
1 tsp. each baking powder and salt
Sugar
Use an electric mixer, beat butter and 1 cup sugar until its creamy; beat in eggs and vanilla. In separate bowl, combine flour, salt and baking powder; blend with butter mixture to form a soft dough. Cover tightly with plastic wrap and refrigerate until firm (within 1 hour).
On a floured board, roll out dough in a portion at a time to a thickness of 1/8 inch (keep the remaining portion refrigerated). Cut out cookies shapes (about 2 1/2 inches in diameter) and place slightly apart on ungreased baking sheets then sprinkle with sugar.
Bake in a 400° oven for 8 to 10 minutes or until edge are light browned. Transfer to racks and let cool completely before handling. Store airtight.
Bakes up to 4 dozen.
On a floured board, roll out dough in a portion at a time to a thickness of 1/8 inch (keep the remaining portion refrigerated). Cut out cookies shapes (about 2 1/2 inches in diameter) and place slightly apart on ungreased baking sheets then sprinkle with sugar.
Bake in a 400° oven for 8 to 10 minutes or until edge are light browned. Transfer to racks and let cool completely before handling. Store airtight.
Bakes up to 4 dozen.
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