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Recipe Summary

prep:
20 mins
chill:
3 hrs
bake:
6 mins
total:
3 hrs 26 mins
Yield:
48 (2-1/2-inch) cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Tips

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.

Nutrition Facts

83 calories; fat 4g; cholesterol 20mg; saturated fat 3g; carbohydrates 10g; insoluble fiber 0g; protein 1g; vitamin a 145.8IU; vitamin c 0mg; sodium 54mg; calcium 0mg; iron 0.4mg.
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