CHRISTMAS BUTTER COOKIES Kathy

1 lb. butter or margarine

1 doz. eggs

4 cups sugar

6 tea. baking powder

about 14 cups flour

3 tab. vanilla

Cream butter and sugar thoroughly. Add eggs, one at a time and continue beating. Add vanilla, bp and flour to make a stiff dough. It is seldom necessary to use all of the flour. Cover bowl with cold and damp towel at all times. Refrigerate for at least 1 hour to ease rolling. Roll to ¼” thickness. Cut with cookie cutter. Let stand overnight to air dry. In morning mix and brush on 1 tea. water and two egg whites; then sprinkle with sugar or cinnamon and sugar. Bake 375’ for 10 min. Makes 30 doz.

SOUR CREAM SUGAR COOKIES

½ cup butter or margarine, softened

½ cup sugar

1 egg yolk

2 tea. vanilla

¼ cup sour cream

3 cups flour

Beat butter, sugar, egg yolk and vanilla. Stir in sour cream and flour; knead together. Wrap in Handi Wrap and chill about 40 min. Divide in half; roll out between sheets of lightly floured waxed paper to 1/8” thick. Use cookie cutter or trace design on cardboard and cut with knife. If dough becomes too soft to handle, place in freezer until firmer. Bake 350’ for 7 to 10 min. Do not let them brown. Cool slightly on cookie sheet.