Rating: 3 stars
5 Ratings
  • 5 star values: 1
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  • 1 star values: 2

This recipe I revised from my grandma's Christmas angel roll-out cookies. They are sort of cakey, but this can be reduced by omitting half of the cream of tartar, though I prefer them thick and soft. Top with your favorite cream cheese or basic cookie frosting. I find it's best with almond extract and coconut on top. Enjoy!

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
15
Yield:
15 large servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Beat butter and sugar with an electric mixer in a large bowl until fluffy. Add 1 egg, allowing it to blend into the butter mixture before adding the next with the vanilla extract.

  • Dissolve cream of tartar in milk; beat into the butter mixture. Add 4 cups flour and pinch of salt; beat until doughy.

  • Spread 1 cup flour onto a flat work surface. Roll the dough out on the prepared surface; cut out in desired shapes until all dough is used.

  • Bake on non-stick baking sheets in preheated oven until cookies are set in the middle, about 12 minutes.

Nutrition Facts

288 calories; protein 5.3g; carbohydrates 45.6g; fat 9.3g; cholesterol 43.8mg; sodium 152.9mg. Full Nutrition
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