Frosted Cut-Out Cookies

In a mixer, or by hand, beat the butter, sugar, eggs, and vanilla until very well combined and fluffy. This takes a few minutes so if you're not sure, keep going.

In a smaller bowl, whisk the flour, baking powder and salt. Add to the butter mixture and stir/mix until well-combined.

Lay two long sheets of plastic on the counter, overlapping eachother. Scrape the cookie dough onto the plastic and fold the plastic over the dough, shaping the dough into a 2-inch thick rectangle. This helps get the rolling started more easily with the chilled dough. Chill for at least one hour.

Make the buttercream. In a medium bowl, combine the very soft butter with the confectioners' sugar. This takes plenty of doing if stirring by hand. A rubber spatula works well. At first the mixture looks dry and as though it needs liquid. Add the vanilla and keep stirring. the butter. will hydrate the sugar and a smooth, thick mixture will form. The idea is to have a thick butter cream that will dry well on the cookies. If the frosting needs thinning, add a teaspoon of milk.

Heat the oven to 400 degrees. Line sheet pans with parchment paper. Line the counter with a silpat, or use a board covered with a thin bread towel (that's what Betty Crocker recommended). Or, just flour the counter well (this is not preferred, as you need a lot of flour to prevent the dough from sticking and the cookies don't taste as good with all that flour).

Work quickly through the rolling and cutting process to keep the dough cold. Remove the chilled dough from the plastic and cut it in half. Put one half back in the refrigerator. Place the other half on the silpat/board/counter and dust the dough and a rolling pin lightly with flour. Start the rolling by pounding the pin across the dough evenly. Then start rolling, moving the dough after every few rolls so that it won't stick to the work surface, adding more flour underneath as needed. Roll to 1/8- to 1/4-inch thickness.

Dip the cutters in flour. Like a puzzle, figure out the way to cut the dough so you get as many cuts as possible. Carefully transfer the cut-outs to the sheet pans. Repeat the rolling with the scraps, but don't knead the scraps together. A light touch combining the scraps will result in better, more tender second-rolled cookies. Just pat the pieces together and let the rolling pin combine as you roll.

Bake the cookies for about 8 minutes, or until light golden brown. Keep an eye on the cookies to determine how long they need in your oven.

Cool the cookies on racks. Place sheets of wax paper on the counter. Set out a plate to catch the sprinkles as you decorate the cookies. Use a small cheese knife to frost the cookies, and sprinkle them immediately after frosting them so that the sprinkles will stick. Let the cookies dry on the wax paper, then eat, and store extras in an airtight container. Separate layers of cookies in the container with wax paper to protect the frosting.

Thank you, Mom!