Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe came from Great Gramma LaLonde's neighbor - Betty Brown. It is the only cut-out cookie I remember Grams Lorette ever making. I like them really thin and crispy. Dad prefers them thicker. Frosted is the best, using confectioners' sugar, flavoring, and milk.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.

  • Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.

Cook's Notes:

Sprinkle dough with colored sugar before baking or leave plain if you are going to frost.

Nutrition Facts

165 calories; protein 2.2g; carbohydrates 20.5g; fat 8.2g; cholesterol 35.8mg; sodium 137.5mg. Full Nutrition
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