2 ½ cups flour
1 teaspoon baking powder
1 cup sugar
½ cup melted butter
½ teaspoon vanilla
½ cup buttermilk
3/4 cup powdered sugar
1/4 teaspoon vanilla extract
3-5 teaspoons milk
1. In a medium bowl, whisk together flour and baking powder; set aside.
2. Beat eggs with fork in a large bowl then stir in sugar, butter and vanilla. Alternately add flour and buttermilk, beginning and ending with flour, stirring until well mixed.
3. Refrigerate overnight.
4. When you are ready to bake, preheat your oven to 400° F and line two baking sheets with parchment paper.
5. On a lightly floured surface roll out dough until about ¼ inch thick, dip your cookie cutter in flour and cut out shapes.
6. Bake in preheated oven for 8 to 10 minutes or until the cookies have puffed and the bottoms have browned but the centers are still slightly underdone. The centers should be slightly darker than the outsides.
7. Remove immediately to a wire rack to cool completely before icing.
8. Combine sugar and vanilla in a bowl and add milk 1 teaspoon at a time until desired consistency. If it gets too thin, add more sugar to thicken. It will also thicken as it cools.
9. Cut off a tiny corner of a small plastic, zip-top baggie to pipe the icing on to the cookies. You could also use a piping bag fitted with a small round tip.
American Heritage Cooking