1 Cup Sugar
2 Cups Flour
1 Cup Butter (2 sticks)
½ Teaspoon Cream of Tartar
½ Teaspoon Soda
2 Teaspoons Vanilla
In a small bowl put together some extra sugar for dipping cookies, or sanding sugar (which is colored sugar). After cookies have baked you can sprinkle with disco dust for extra shine.
Cream the butter and sugar together until light and fluffy. I do this in a stand mixer and it takes sometimes as long as 5 minutes. Add to this the vanilla and egg and beat again until they are well mixed together. Mix the dry ingredients together in another bowl and after they are well blended add to the butter mixture and combine. Do not over mix. If you want the cookies to have a slight tint to them, you can add food paste coloring to this dough recipe.
Take the dough from mixer and follow the instructions on the Cookie Thing™ using the ¼” measuring boards. Roll out the dough between wax paper, place on cookie sheet and refrigerate for at least 30 minutes. The process of allowing the dough to refrigerate overnight makes the cookies taste better, but on this recipe they still taste very good after 30 minutes. Remove from refrigerator and take the top piece of wax paper off and cut with heart-shaped cookie cutter. With this recipe, I have found you can cut the cookies out with the bottom piece of wax paper and not even use any flour on your board for cutting out the hearts. If the cookie sticks a little to the bottom piece of wax paper, use a spatula or knife to slide under and lift. Place the cut out cookies in a bowl filled with sugar and gently press to cover each side with sugar and then place on parchment paper on cookie sheet. Bake for 350 degrees for 9 minutes, check and turn if needed and cook another 1 or 2 minutes.
Tips: I love Nielsen-Massey Madagascar Bourbon Vanilla and Elle & Vire Butter from France. The butter can be purchased at HEB on Buffalo Speedway. It is packaged in 7 oz. packages, so for measuring accurately you will need to weigh. 1cup butter (or two sticks) equals 8 ounces. Disco dust can be purchased locally at Amazing Cakes on Bellaire Blvd., link is on my website.
I have doubled this recipe without any problems!