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“This is a rolled cookie recipe, that you cut with cookie cutters. You will need a stockinette for your rolling pin, and pastry cloth, because these cookies are rolled out very thin. They are crisp and sweet, and I like them so much better than a regualar sugar cookie.”
READY IN:
9hrs 20mins
YIELD:
9 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter; gradually add sugar, beating well at medium speed with electric mixer. Add egg and vanilla, beat well. Combin 2 1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 cup flour if dough seems very sticky. Cover and chill 8 hours.
  2. Work with one-fourth of dough at a time, and store remainder in fridge. Place stickinette cover on rolling pin; flour well. Roll dough to 1/16 inch thickness on a lightly floured pastry cloth. Cut with a 3 inch roud cutter, and carefully place on lightly greased cookie sheets. Bake at 375F for 6-8 minutes or just until cookies brown around the edges. Cool slightly on cookie sheets and sprinkle with superfine sugar. remove to wire racks, and cool completely. repeat with reaminingdough. Store in airtight containers.

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