THE PERFECT SUGAR COOKIE
1 cup (250 mL) butter 11/2 cups (375 mL) sugar 3 eggs 1 tsp (5 mL) vanilla 31/2 cups (875 mL) flour 2 tsp (10 mL) cream of tartar 1 tsp (5 mL) baking soda 1/2 tsp (2.5 mL) salt Cream butter. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla. refrigerator.
On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick. Using a floured 2-inch (5-cm) cookie cutter, cut dough into rounds. Place 1 inch (2.5 cm) apart on parchment paper-lined cookie sheets. Repeat procedure with remaining disc of dough.
Bake for 10-12 minutes or just until cookies are firm around edges. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool cookies completely on racks.
Spread with Chocolate Peppermint Glaze. Let stand until glaze is set. Store, layered with wax paper, in refrigerator for up to 3 days. May be frozen. Makes 4 dozen