2 c Sugar
1 1/2 c Butter
3 lg Eggs
1/2 c Buttermilk
1 1/2 ts Soda
Vanilla; to taste 6 c Flour; about; enough to make
A stiff dough Icing: 1 1/2 c White sugar
2 tb Butter
Light cream; enough to Make creamy. (1/2 & 1/2) Don’t knead too much, very lightly. Can chill a couple of hours or so. Roll out on floured board to about 1/8″ to 1/4″ and cut out and bake on ungreased sheets. Bake at 350 degrees until very light brown on bottom, 6-8 minutes. Can sugar the top of the dough and roll it in, or frost with cooked icing. ICING: Combine icing ingredients, just enough light cream to make it creamy, and cook to a soft ball stage. Remove from heat and stir until it begins to thicken. Spread quickly on cookies. ICING II: 2 C. White sugar, 1 tb. butter, 1/2 Cup milk, (enough to dissolve sugar). Cook over medium heat to a soft ball stage. Beat by hand until creamy. Spread on cookies quickly. These cookies keep great in our old stone jar. Christmas isn’t Christmas without these cookies, cut with a scalloped cutter, for Santa. This recipe has been in my mother’s family since the 1860’s. The original was in a newspaper sent in by a lady from Little Turkey, Iowa. Judith Berney RMMS18B. —–