1 1/2 c Powdered sugar
1 c Butter or margarine
; (2 sticks) softened 1 Egg
1 ts Vanilla
2 1/2 c All-purpose flour
1 ts Baking soda
Colored sugar to decorate -cookies ; optional Frosting; optional Recipe by: St. Louis Post-Dispatch 12/2/96 Sift powdered sugar. Mix thoroughly with butter, egg, and vanilla. Blend in flour and baking soda. Form the dough into a ball; wrap it in plastic wrap. Place in freezer for 2 to 3 hours or refrigerate overnight. Preheat the oven to 375 degrees. Divide the dough into three portions. Refrigerate two portions as you roll out the third 1/8- to 1/4-inch thick on a floured surface. (If the dough warms up, it doesn’t roll out as well.)Cut into desired shapes. Place on a lightly greased cookie sheet. If you do not plan to frost the cookies, sprinkle with colored sugar. Bake 1/8-inch-thick cookies 6 to 8 minutes, 1/4-inch-thick cookies 8 to 10
minutes. Cookies are done when top looks dry and edges begin to turn light brown. Do not overbake. Immediately remove cookies from baking sheet; let cool on wire racks. Frost or decorate as desired. Tester’s note: A traditional recipe with a sweet taste and crisp texture. Perfect with a hot cup of tea or coffee. Martha J. Price, East Middle School, Alton. —–