Ice Cream Cookies
1 lb butter, softened
2 c sugar
1 tbsp vanilla
5 c flour
Preheat oven to 350 degrees. Cream butter and sugar together. Add vanilla and egg. Add flour, one cup at a time, until all incorporated. Proceed using one of the following methods:
LAMN's mom: Using a #60 disher (a little less than a tablespoon), scoop dough onto ungreased cookie sheet (a flat cookie sheet can accommodate 20-23 cookies). Flatten to 1/4" thickness with the bottom of a drinking glass (use parchment paper between dough and glass) or a form (LAMN's mom's tool of choice). Add sprinkles to tops of cookies. Bake for 13 minutes, rotating cookie sheet once. Remove to a cooling rack to cool completely before storing in an airtight container. For slightly larger cookies, use a #50 disher and bake for 15 minutes, rotating cookie sheet once.
Kikukat's refrigerator method: Divide dough into 4 portions and shape each portion into an 8" log. I use a double Spam musubi mold (plain acrylic; not any of the non-stick ones) to shape the dough into a nice rectangular log. Lay down a sheet of plastic wrap, place mold atop plastic wrap. Fill mold with portioned dough. Lay a sheet of plastic wrap on top of dough. Use plunger to compact dough into mold. Slide mold off and wrap in plastic wrap (bottom). Chill for at least 5 hours. Slice 1/4" thick and place on cookie sheet (20 on a large sheet). Add sprinkles if desired. Press down gently to set sprinkles. Bake for 13 minutes, rotating cookie sheet once. Remove to a cooling rack to cool completely before storing in an airtight container. Makes 10 dozen cookies.