Beaman Family, Dessert
1/2 c. butter or margarine (or 1/4 c. of each)
2 c. sifted, all-purpose flour
1 c. sugar
1 t. baking powder
1/2 t. vanilla
1/4 t. salt
1 egg, unbeaten
Cream butter to consistency of margarine in electric mixer.
Add sugar gradually, while continuing to cream.
Add vanilla and egg.
Beat until light.
Mix and sift together flour, baking powder, and salt.
Add flour slowly to mixture, approximately 1/2 cup at a time.
Chill several hours, preferably overnight.
Roll out approximately 1/4 of the dough at a time, on a lightly floured board, into a circle approximately 1/8" thick.
Keep remaining dough in the refrigerator.
Cut cookies with cookie cutters and place on ungreased baking sheet.
Keep uncut dough in refrigerator to keep it firm.
Bake at 325° for 12-15 minutes.
Remove cookies with spatula and cool on waxed paper.
Icing:
I use Betty Crocker's canned icing and tint it according to cookies, e.g., green for Christmas trees.
Decorate with sprinkles, tube icing, etc.., guided by your imagination and artistry.
Recipe can be doubled.
I made these cookies every year as Sharon and Susan were growing up. When they were very young they helped me decorate them. As they grew older they participated more fully in the process, start-to-finish.