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Frosted Butter Cookies

If you need to bake a lot of cookies at Christmas, this high-yield recipe is for you! Rich, buttery and easy to make, the irresistible morsels are sure to become a holiday classic.—Teresa Gaetzke, North Freedom, Wisconsin

86 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling

Ingredients

2 cups butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 package (2 pounds) confectioners' sugar
1/4 teaspoon salt
3 to 4 tablespoons 2% milk
Food coloring and assorted sprinkles

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in eggs and vanilla. Combine the flour, baking soda and salt;
gradually add to creamed mixture and mix well. Cover and chill for
20 minutes or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with
floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking
sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Cool on wire racks.
For frosting, in a large bowl, beat butter and cream cheese. Add the

2 of 2

Frosted Butter Cookies (continued)

Directions (continued)

confectioners' sugar, salt and enough milk to achieve spreading
consistency. Tint frosting with food coloring and decorate with
sprinkles as desired. Yield: 7 dozen.

Nutrition Facts: 1 frosted cookie equals 138 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 72 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.