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Vanilla Butter Rollouts Exps Cwdj17 12645 D08 19 2b 3

Vanilla Butter Rollouts

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling YIELD: about 3 dozen.
Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. —Colleen Sickman, Charles City, Iowa

Ingredients

  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 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 tablespoon clear or regular vanilla extract
  • 3 to 4 tablespoons 2% milk
  • Paste food coloring, optional
  • Assorted decorations, optional

Directions

  • 1. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
  • 2. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
  • 3. Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
  • 4. For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.

Nutrition Facts

1 cookie: 214 calories, 10g fat (6g saturated fat), 36mg cholesterol, 182mg sodium, 29g carbohydrate (18g sugars, 0 fiber), 2g protein.

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