White Rollout Cookies with Buttercream Icing

This is a wonderful recipe. It was given to me many years ago and I think you are going to find the recipe delicious. This is a very delicate, melt in your mouth rollout cookie and buttery in flavor. The buttercream icing is light and creamy and looks nice piped on top. I like to use the 1/4" size measuring boards for this recipe, but you can use 3/8" if you like a thicker cookie. You can also decorate this cookie with Royal Icing.

Ingredients

White Roll Out Cookies

3 Cups Flour
1 Teaspoon Soda
2 Teaspoons Cream of Tartar
1 Cup Unsalted Butter
2 Eggs
1 Cup White Sugar
1 Teaspoon Vanilla

Beat butter and sugar in mixer until light and fluffy. At least five minutes on this. This is what makes the cookie delicate.  Mix together in a separate small bowl the eggs and vanilla, pour that mixture into sugar and butter and mix well. 

Add dry ingredients that have been mixed together well. Mix only until incorporated with butter mixture, do not overmix.

Roll out dough between wax paper to desired thickness and refrigerate until firm. At least two hours, better if overnight for the best tasting cookie. Lightly flour cutting board or clean flat surface, peel away one side of wax paper and place on floured surface.  Peel top paper off and cut out with cookie cutters. After you have cut all of your cookies out and placed on cookie sheet lined with parchment paper, refrigerate again for at least 30 minutes.  Bake on cookie sheet lined with parchment paper at 350 degrees for 10 to 12 minutes.  Remove from oven and let cool completely before icing.


Buttercream Icing

1 Pound (4 cups) Powdered Sugar
1/3 Cup Unsalted Butter - Softened
¼ Teaspoon Salt
¼ Cup Milk or more
½ Teaspoon Vanilla and ½ Teaspoon Almond Extract

Beat together ingredients in mixer until real creamy and light.  Add more milk for right consistency. You can also use the Lemon Buttercream Icing Recipe for this cookie that you can find under the tab for the Gingerbread Cookie.

Note:  If you can find it, Elle & Vire butter from France is a favorite of mine for this cookie as well as any I make. I buy it at H.E.B. It is a little more expensive than some, but well worth it. Delicious! My vanilla of preference is Nielsen-Massey and I use the Madagascar Bourbon Pure Vanilla Extract. You can purchase this item at Williams-Sonoma.