Vickie Booth

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 2 Tbsp milk
• 1 tsp vanilla extract
• 2 1/2 cup all purpose flour
• 2 tsp baking powder
• Decorator’s sugar (optional)

In a mixing bowl, cream butter, and sugar. Add eggs, one at a time, beating well after each addition. add milk and vanilla; beat until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Chill at least 2 hours or overnight. On a lightly floured surface roll the dough to 1/4 inch thickness. Cut with trefoil cookie cutter or cutter of your choice. Place cookies on ungreased baking sheets. Sprinkle with sugar if desired.

Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks. Yield: 4 dozen (2 1/2 inch) cookies.

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