1/2 c. unsalted butter
1 c. sugar
2 large eggs
1 tsp. vanilla extract
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 c. evaporated milk or whipping cream
Cream together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Mix in the vanilla. Sift together the flour, salt, baking soda and cream of tartar. Add dry ingredients alternately with milk/cream and mix well. Chill dough for three hours or overnight. Roll out to 1/4''-1/2'' thick. Cut into desired shapes and place on a parchment lined cookie sheet. Bake at 350 degrees for 8-10 minutes (mine took 12). Cookies will not brown, but the top should spring back when lightly pressed when they are done.
Jenn's Notes: My first batch, using whipping cream, I baked until the top kind of sprung back when lightly touched and that took 12 minutes. The 2nd batch, using evaporated milk, I baked them 12 minutes and they were slightly underdone, so I must have rolled them thicker than the first time. So, you'll just have to do the best you can to tell when they are done. I made all kinds of shapes and sizes and I think I got around 30 cookies or so.
Vanilla Frosting
from: Jenn@eatcakefordinner
1 c. unsalted butter, softened
2 oz. cream cheese, softened, opt.
pinch of salt
2 tsp. vanilla extract
3 c. powdered sugar
2-3 Tbl. heavy cream or milk
Cream together butter and cream cheese until smooth. Add the salt and vanilla and mix to combine. Gradually add the powdered sugar, one cup at a time, adding cream/milk as needed. Beat until smooth and fluffy. Divide between three bowls and color one blue, one red and leave one white. Frost cookies.
Cookies adapted from: Cherry Tea Cakes and Frosting is from: Jenn@eatcakefordinner