- 3 sticks of butter, room temperature
- 1½ cups sugar
- 3 large eggs, add one at a time.
- 5 teaspoons vanilla extract (that’s a lot, huh!)
- 4½ teaspoons baking powder (I use Argo’s aluminum free baking powder, and I bought it at Wal-Mart; I see that Charlie’s County Market carries the 8.1 oz. Rumford merk of ‘aluminum free’ which sells for $2.99 )
- 3/4 teaspoon salt
- 4½ cups all-purpose flour
- Beat together the butter and sugar for about 3 minutes, scraping the bowl as needed.
- Add the eggs (one at a time), vanilla extract, and mix well
- Sprinkle in the baking powder and the salt. Mix all for another couple of minutes until dough is very ‘fluffy’.
- Add the flour and mix only until it is incorporated.
The dough will still be very, very sticky.
- Plop it onto a dinner plate, pack it down and cover tightly with plastic wrap and chill for at least one hour.
- After it is chilled, scoop up small amounts about 1½-inch in diameter (my smallest cookie scooper is the perfect size and gets it right every time). I take the little ‘scooped portions’ and roll them into uniform round balls and place them on a parchment-lined baking sheet; flatten only slightly with your palm OR with the bottom of a sugar-coated glass.
- Bake at 400-degrees for about 8 minutes– the cookies are done before they are browned. Let them sit on the hot pans for about 10 minutes so the heat can ‘finish them’ before moving them to a wire rack.
When they are totally cooled, you can frost with whatever kind you like. A common frosting for these is Buttercream Frosting. Recipe follows…
- 1/2 cup unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups sifted powdered sugar
- Pinch of salt
- 2 tablespoons heavy cream (OR milk, no ‘skinnier’ than 2%?
Combine butter, vanilla, powdered sugar and beat for about 3 minutes. Add pinch of salt, and the cream (one tablespoon at a time). Adjust thickness of frosting by adding or decreasing cream.
Source Recipe: http://milkmaidrecipebox.blogspot.com