1 1/2 c Unsalted butter or margarine 1 tb Vanilla extract
-not spread; at room temp. 2 2/3 c All-purpose flour
1 c Confectioners’ sugar 1/4 c Granulated sugar
1. Beat butter, confectioners’ sugar and vanilla in a large bowl with
electric mixer until pale and fluffy. With mixer on low, gradually
beat in flour just until blended.
2. Shape dough into 2 balls. Flatten each to a 1-inch thick round.
Wrap and chill at least 4 hours or until firm.
3. Heat oven to 325F. Have ungreased cookie sheets ready.
4. On a lightly floured surface with a floured rolling pin, roll
half the dough at a time (keep remainder refrigerated) to 3/8-inch
thickness. Cut with floured 1 1/2-inch heart-shaped cutter. Place 1
inch apart on ungreased cookie sheets. Sprinkle with granulated
sugar. Press dough scraps together and chill.
5. Bake 11 to 13 minutes until firm and set but not browned. Remove
from oven. If desired, immediately prick cookies decoratively with a
wooden pick.
6. Remove to wire rack to cool. Repeat with remaining dough. Store
airtight up to 2 weeks or freeze.
from Woman’s Day 11/23/93 typed by Tiffany Hall-Graham
Yields
80 cookies