1 1/2 Powdered Sugar
2 1/2 Flour
1 Baking Soda
1 Cream Of Tartar
In a large bowl, cream butter and sugar.
Beat until light. Add egg and vanilla.
Beat until fluffy.
Add dry ingredients. Stir just until mixed.
Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet.
Cool, frost and decorate.
Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas. Roll in 1 balls.
Bake, cool and toss in a paper lunch sack with confectioner’s sugar to coat. Roll dough in 1 balls.,
Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough.
Roll in 1 balls. Bake and cool.
Divide dough in half.
Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.