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BASIC BUTTER COOKIE




Source of Recipe


Chicago Tribune Test Kitchen


Recipe Introduction


Here it is, retested in The Chicago Tribune test kitchen, and just as delicious as it was in 1964.


List of Ingredients




2 cups butter, softened
4 cups sugar
4 eggs, well beaten
1/2 cup milk
1 tsp. vanilla
8 cups flour
4 tsps. baking powder
1/2 tsp. baking soda
1 tsp. salt



Recipe



Cream butter and sugar in large mixer bowl until fluffy. Add eggs, blend thoroughly, then blend in milk and vanilla.

Sift dry ingredients and add to creamed mixture using a wooden spoon. Mix well. Divide dough into four portions; wrap each in wax paper and chill 1 hour.

Heat oven to 375 degrees. Remove one portion of dough from the refrigerator, unwrap it and roll it out on a cloth that has been lightly sugared and floured. Cut into shapes.

Transfer cookies to ungreased cookie sheet. Repeat with remaining three portions of dough. Bake cookies 10 to 12 minutes, depending on size and thickness. Transfer to wire racks to cool.

10 to 12 dozen cookies.