Vanilla Butter Rollouts

Total Time Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Yield about 3 dozen

Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. —Colleen Sickman, Charles City, Iowa

Ingredients

1-1/2 cups butter, softened
1-1/2 cups sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1 tablespoon clear or regular vanilla extract
3 to 4 tablespoons 2% milk
Paste food coloring, optional
Assorted decorations, optional

Directions

Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.

Nutrition Facts

1 cookie: 214 calories, 10g fat (6g saturated fat), 36mg cholesterol, 182mg sodium, 29g carbohydrate (18g sugars, 0 fiber), 2g protein.

Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. —Colleen Sickman, Charles City, Iowa

Recipe Creator