Printed from Crazy for Crust
2 ½ cups all-purpose flour
1 ¼ cups powdered sugar
1 cup butter, softened
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1. Combine all ingredients in the bowl of an electric mixer (or in a large bowl if using hand mixer). Beat at medium speed, scraping the sides as needed, until well mixed (about 3-4 minutes). Separate dough into 2 pieces and wrap in plastic wrap. Refrigerate about 1 hour, until firm enough to roll.
2. Preheat oven to 375°. Roll out dough on a well-floured surface to ¼-inch thickness. Cut with desired cookie cutters. Place on parchment lined cookie sheets.
3. Bake 6-10 minutes, depending on size of cookies. I find it best to bake one sheet at a time and rotate it 180° halfway through baking. Start your baking time at 3 minutes, rotate, and then estimate about how long they will take to cook. (My shamrock cookies are about 2” in diameter and they took about 6-7 minutes total.) Cool completely.
You can use any frosting to decorate these cookies. If you want a hard, dried icing, use the Royal Icing Recipe.
Source: Cookie recipe adapted from Land O’ Lakes