• • In a large bowl, add cream butter, and sugar.

• • Beat until fluffy.

• • Add dry ingredients. Stir just until mixed.

• • Refrigerate. Roll, cut, and bake for 6 minutes at 350° on an ungreased cookie sheet.

• • Cool, frost, and decorate.

• • Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup of 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 into 1″ balls.

• • Bake, cool, and toss in a paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to the dough.

• • Roll in 1″ balls. Bake and cool.

• • Divide the dough in half.

• • Color dough and use the dough as the basis of pinwheel cookies or checkerboard cookies.
  • Confetti Sugar Cookies

INGREDIENTS: UNITS: US

• 1 cup butter (I use 1/2 butter and 1/2 margarine-the dough doesn’t melt as fast)
• 1 ¹⁄_2-cups powdered sugar
• 1-large egg
• 1-teaspoon vanilla
• 2 ¹⁄_2-cups flour
• 1-teaspoon baking soda
• 1-teaspoon cream of tartar

Food.com