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Vanilla Butter Rollouts

Vanilla Butter Rollouts
Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling.
42 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • FROSTING:
  • 6 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup milk
  • 3 teaspoons vanilla extract
  • Colored frosting and sugar, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking soda, cream of tartar and salt;
  • gradually add to the creamed mixture and mix well. Cover and
  • refrigerate for 30 minutes or until easy to handle.
  • On a lightly floured surface, roll out to 1/4-in. thickness. Cut with
  • 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on
  • ungreased baking sheets. Bake at 350° for 8-10 minutes or until
  • lightly browned.
  • For frosting, in a large bowl, beat the butter, confectioners' sugar,
© Taste of Home 2013

2 of 2

Vanilla Butter Rollouts (continued)

Directions (continued)

  • milk and vanilla until smooth. Spread or drizzle over cookies.
  • Decorate with colored frosting and sugar if desired. Yield: about 7
  • dozen.
Nutrition Facts: 2 cookies equals 182 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 173 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013