- ½ pound (2 sticks) butter, creamed with
- 2 cups granulated sugar. Beat with
- 2 eggs and 5 tsp vanilla. Add
- 3 cups sifted flour
- 1 tsp baking soda
- 1 ½ tsp salt
Stir well. Makes a fairly stiff dough.
Separate dough in two sections and make rolls of the dough. Put the two rolls (each wrapped in wax paper) side by side in an empty ice cube tray.
Dough will keep for a week in the refrigerator. Refrigerate overnight. DO NOT FREEZE!
Slice 1/8” thick. Place on lightly greased cookie sheet about 1” apart. Sprinkle with colored non-pareils. Bake at 375° for 8-10 minutes. Cookies freeze well after they are cooked.
Makes 5-6 dozen.