We usually made them at Christmas time but they are a great cookie no matter when you make them. I remember one year, especially. We were having our kitchen redone and were forced to the basement where we had an extra stove and temporary kitchen. The kids assembled around a make-shift work space and decorated the cookies as I rolled them out. Talk about making memories!
This is a very easy recipe but the dough must be rolled very thin and it’s best to keep it in the refrigerator between rollings. It makes a thin, crisp cookie with a butter flavor that will melt in your mouth. The kids had fun being creative with their decorations.
- ½ lb. butter
- 2 eggs well beaten
- 2¼ cups sugar
- 2 ½ cups flour
A good cookie to roll very thin and use cut outs. Best to refrigerate dough between rolls. Decorate with sprinkles.
Bake at 350 about 10 min. but check that they slightly brown in the edges.