• ¾ cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 T milk
  • 1 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Vanilla frosting - see below


  • 3 cups sifted powdered sugar
  • 2 ½ T milk
  • 2 T butter or margarine, softened
  • 1 ½ tsp vanilla extract
  • Food coloring, optional

    Combine all ingredients except food coloring in mixing bowl; beat until smooth. Stir in food coloring, if desired.
    Yield: 1 1/3 cups.


    Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, milk, and vanilla, beating well. Combine flour, baking powder, and salt; add to creamed mixture, stirring well. Cover and chill at least 4 hours.

    Work with one-fourth of dough at a time; store remainder in refrigerator. Place dough on a lightly greased cookie sheet; roll out to 1/8 - ¼ inch thickness. Cut dough with floured cookie cutter, leaving 1 inch between each cookie. Remove excess dough; combine with remaining dough in refrigerator. Repeat rolling and cutting procedure with remaining dough.

    Bake at 350 degrees for 8 to 10 minutes. Cool slightly on cookie sheets; remove to wire racks, and cool completely. Spread cookies, with vanilla frosting.
    Yield: 6 dozen cookies
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