Everyone loves these and you can leave them plain, or put icing or
sugar on them.
1 1/2 Cups butter
1 Cup sugar
3 Tablespoons milk
1 tsp. vanilla
3 1/4 Cups flour (I used Ener-G rice flour)
1 tsp. baking powder
1/2 tsp. salt
sugar sprinkles in different colors
Cream butter and sugar in mixer bowl until light. Add eggs, milk and vanilla and blend well.
Stir together flour, baking powder and salt. Add to creamed mixture and blend well.
Divide dough into 3 parts. Wrap each snugly in plastic wrap and refrigerate 2 hours or until firm enough to roll out. (You don't want this to be too soft or the cookies will fall apart as you try to cut them out in shapes)
Dust work surface and rolling pin with flour. Roll out 1 piece dough at a time to 1/8-inch thickness (or whatever will work for you--frankly I never made them that thin, even with wheat flour). Cut with cookie cutters (press cutters into flour before using on dough. Chill dough if necessary). Place cookies on greased baking sheet.
Sprinkle with sugar sprinkles.
Bake at 350 degrees 13 minutes or until golden. Cool on wire racks.
Makes about 3 1/2 dozen.
I have made these both gluten free and low carb, and they are still great! To make gluten free, substitute rice flour for regular flour. To make low carb, I used a combination of almond flour, buckwheat, and brown rice flour, as well as Splenda instead of the sugar.
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