Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Directions: Beat together butter and sugar on medium speed until creamy. Stir in eggs, one at a time, beating well after each addition. Add vanilla. Whisk together flour, baking powder, baking soda and salt. Gradually add to the creamed mixture alternating with buttermilk.
Wrap and chill for 1 hour or overnight.
On a work surface lightly dusted with flour, roll out to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour before cutting each cookie. Using a spatula sprayed with non-stick spray, gently transfer cookies onto a greased cookie sheets placing 1 inch apart. Bake at 350°F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Directions: Beat together butter and sugar on medium speed until creamy. Stir in eggs, one at a time, beating well after each addition. Add vanilla. Whisk together flour, baking powder, baking soda and salt. Gradually add to the creamed mixture alternating with buttermilk.
Wrap and chill for 1 hour or overnight.
On a work surface lightly dusted with flour, roll out to 1/4-inch thickness. Cut with 2-1/2-inch cookie cutters dipped in flour before cutting each cookie. Using a spatula sprayed with non-stick spray, gently transfer cookies onto a greased cookie sheets placing 1 inch apart. Bake at 350°F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Cup of tea is not required ... especially here in the South.
~ Chef Wilkinson ~
