September 12, 2017
Desserts, Cookies, Budget-Friendly,
Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Christmas, Easter, Entertaining, Potluck, Oven Bake, Vegetarian, Cut Out, Flour, Kosher Dairy more
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In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition
Beat in vanilla.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk.
Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-inch thickness.
Cut with floured 2-1/2-inch cookie cutters.
Using a floured spatula, place 1 inch apart on greased baking sheets.
Bake at 350° for 8-10 minutes or until lightly browned.
Remove to wire racks to cool completely.
In a large bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency.
Add food coloring if desired.
Frost cookies; sprinkle with colored sugars if desired.
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