Frosted Roll Out Butter Cookie

Roll Out Butter Cookies

Linda Larsen

• 1 cup butter, softened (NO substitutes)
• 1 cup sugar
• 1 egg
• 2 Tbsp. orange juice
• 1 Tbsp. vanilla
• 2-1/2 cups flour
• 1 tsp. baking powder

Preparation:

In large bowl, beat butter with sugar until light and fluffy. Add egg, orange juice, and vanilla and beat well to combine. Sift flour and baking powder and add to butter mixture. Mix until a dough forms. Cover and chill dough until firm, about 2-3 hours.

Preheat oven to 400 degrees. Roll out dough, 1/2 at a time, on a well-floured surface, with stockinet covered rolling pin, to a 1/4" thickness. Cut with shaped cookie cutters. Bake on ungreased cookie sheet at 400 degrees for 6-10 minutes until very lightly brown.

When cookies have cooled, frost with Buttercream Frosting, tinted different colors with liquid or paste food coloring.

To freeze, prepare dough and divide into four portions. Shape each portion into a 1/2" thick disc. Freeze on waxed paper lined cookie sheets, then pack into hard sided freezer containers. Label; freeze up to 6 months. To thaw and bake, let freezer container stand at room temperature for about an hour. One at a time, use each disc, rolling out and cutting cookies (keep remaining dough covered). Bake cookies and frost as directed.