Prep time: 20 min. Bake Time: 8-min. Yield: 55-60 cookies Refrigerate: 2 hrs.
You will need two large bowls, two to three cookie sheets, measuring cup, measuring spoons, rolling pin, cookie cutters and saran wrap.
3-3/4 cup of all purpose flour 2 cups of sugar
1 teaspoon baking powder 2 eggs (slightly beaten)
1/2 teaspoon of salt 1 tablespoon vanilla
1 cup margarine (softened) 1/2 cup buttermilk
assorted colored sugars for decorating (optional)
Sift flour, baking power, salt together and set aside. In a large bowl cream together the margarine, and sugar until light and fluffy, pour in slightly beaten eggs, stir in vanilla. Gradually stir in the sifted flour mixture a little at a time, mix well. Divide cookie dough into four large balls, place balls onto a floured cookie sheet and cover with saran wrap. Chill in refrigerator, for two hours.
Preheat oven to 350 degrees, grease cookie sheets. After the two hour set up time, remove one ball at a time and on a clean floured surface roll out cookie dough about 1/4 inch thick. Cut out shapes using cookie cutters. ( if using sugar sprinkles only for decoration, you may put them on now before baking.) Place cookies about 1 inch apart on cookie sheet.
Bake for 8 minutes in your preheated oven, or until bottom of cookie looks a golden brown. Let set for five minutes before removing from cookie sheet with spatula. If icing cookies let cool completely before icing.
These are our family tradition and favorite Christmas cookie. Easy and fun to make, the kids love decorating them. If you would like to make this recipe and forget the cut outs just increase the buttermilk, from 1/2 cup to 1 cup and scoop out with tablespoon or a small ice cream dipper, place about 2 inches apart on your cookie sheet. Enjoy and let me know what you think!