INGREDIENTS:
1 cup unsalted butter, softened
1-1/4 cups confectioners’ sugar
1 large egg, at room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 cup granulated sugar
DIRECTIONS:
In a large bowl, and using an electric mixer set on medium speed, cream butter and confectioners’ sugar until light and smooth. Beat in egg and vanilla until fluffy.
In a medium bowl, stir together flour, baking soda, and cream of tartar. Add in thirds to creamed mixture, blending at low speed after each addition.
Divide dough in half. Flatten each half into a thick disk, and wrap each disk snugly in plastic wrap. Chill 1-1/2 hours, or until firm enough to roll out. If dough is too firm to roll, unwrap and allow to soften at room temperature for 5 to 10 minutes.
Position rack in center of oven; preheat oven to 350°F (175°C). Lightly grease 3 or 4 cookie sheets.
Remove one disk of dough from refrigerator. Dust work surface and rolling pin with flour, and roll out dough to 1/4-inch thickness. Cut dough with your favorite cookie cutters. Lift up excess dough and save for re-rolling. Sprinkle granulated sugar evenly over cutouts. Using a metal spatula, transfer cutouts to ungreased cookie sheets, spacing about 1 inch apart. Repeat procedure until all dough is used.
Bake one sheet at a time for 6 to 8 minutes, or until cookie edges just start to turn a light brown. Using a metal spatula, slide cookies onto wire racks and cool completely. Store cookies in an airtight container.
Yield: 4 to 5 dozen cookies, depending on size of cookie cutter
From Good Old-Fashioned Cookies (Canada, UK),by Susan Kosoff.
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