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Rolled White Cookies
Chill: 3 hrs
Bake: 6 mins to 8 mins at 350°F batch
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold unsalted butter (no substitutes), cut up
- 2 eggs, slightly beaten
- 1 cup sugar
- 1 teaspoon vanilla
Directions
1. In a large mixing bowl, stir together the flour, cream of tartar, baking soda and salt. Using a pastry blender or 2 knives, cut in butter till the mixture resembles coarse crumbs.
2. In a small bowl, combine eggs, sugar and vanilla. Stir into flour mixture till well mixed. Form Dough into a ball. Place dough on a lightly floured surface. Knead for 12 to 15 strokes or until nearly smooth. Divide dough into three portions. Cover and chill in the refrigerator for 3 hours or till dough is easy to handle.
3. On the lightly floured surface, roll one portion of the dough at a time to 1/4-inch thickness. Using a 2-1/2-inch cookie or biscuit cutter, cut dough into desired shapes. Place 1 to 2 inches apart on ungreased cookie sheet.
4. Bake in a 350 degree F oven for 6 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 48 (2-1/2-inch) cookies.
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Make Ahead Tip:
Bake and cool cookies as directed. Place cookies in airtight container with waxed paper between layers. Seal, label, and freeze up to 1 month. Thaw 1 hour at room temperature before serving.
