1 lb butter (at room temperature)
6 eggs (at room temperature)
4 cups sugar
7 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
In a large bowl, cream together sugar and butter until fluffy. Beat eggs separately then add to butter mixture. Add vanilla, baking powder and flour. Mix thoroughly and chill over night, Preheat oven to 375. Roll dough on floured surface to desired thickness and cut into shapes. Sprinkle with colored sugar if desired. Repeat as necessary to use up all the dough. If the dough becomes warm, re-refrigerate and begin again when dough is cool. Do not “over work” the dough, discard dough that has been rolled out more then once or twice or the cookies will be tough. Grease cookie sheets with shortening in between each baking. If baking more then one sheet at a time, rotate halfway though cooking time. Bake 8-10 minutes or until just done. Do not brown. Cool briefly in the pan on a rack then place on a foil covered surface to cool. This recipe makes so many cookies, I normally cover my kitchen table in newspaper, then foil to allow the cookies to cool. Store in an air tight container.
Suggestion: I also make these for Valentine’s Day, using red sugar and heart shaped cutters.