Sugar Cookies
Source: Darlene Burge

1 cup butter or margarine
1½ cups sugar
3 eggs
1 teaspoon vanilla

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3½ cups sifted enriched flour
2 teaspoons cream of tarter
1 teaspoon soda
½ teaspoon salt

Cream butter. Add sugar gradually, creaming till light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. Sift together dry ingredients; add gradually to creamed mixture. Chill thoroughly (3 to 4 hours or overnight).

On well-floured surface, roll to ¼ inch. Cut in shapes. Bake on ungreased cookie sheets at 375° 6 to 8 minutes. Cool slightly on cookie sheet; remove to rack.

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Sugar Cookie Frosting

2 egg whites
¼ teaspoon cream of tarter
¼ teaspoon vanilla
3½ cup confectioner's sugar

Note: I use clear vanilla to keep the frosting very white.
Beat egg white, cream of tartar and vanilla until foamy. Gradually beat in sugar until frosting stands in sharp peaks and is stiff enough to hold a sharp line when cut with a knife.


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