THE PERFECT SUGAR COOKIE
1 cup ( 250 mL) butter
11/2 cups ( 375 mL) sugar
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. Combine dry ingredients. Add gradually to creamed mixture. Chill dough 3- 4 hours.
Roll on well- floured surface to 1/ 8- 1/ 4- inch ( 3- 6- mm) thickness. Cut into desired shapes. Bake on ungreased cookie sheets at 375 º F ( 190 º C) for 8 minutes or until light golden. Cool slightly; remove to racks. May be frozen for up to 2 months. Frost with a firm butter icing, if desired.
Makes 3 dozen