Cream butter and sugar thoroughly together. Beat eggs until very light. Add to creamed mixture, beat well. Add water and vanilla. To 1/2 cup sifted flour, add baking powder and sift into other ingredients. Beat until light, and then add enough flour to make a soft dough. (My mom's original recipe had that term: soft dough. The more flour use use, the crisper and flatter the cookies will be. Less flour makes them softer, but they will rise more and loose their shape a bit. Try to find the perfect medium.)
At this point, you may leave the dough in the refrigerator overnight. It works best if you take one-third of the dough, knead into a thick disk. Put between two pieces of parchment paper, then seal in a zip bag and put in the refrigerator overnight. If you do not have time to refrigerate, put dough in the freezer for a few minutes while you prep the rolling surface.
Preheat oven to 450 degrees.
Turn out onto a floured baking board, knead lightly, and roll out very thin. Cut out with cookie cutters and bake in a 450 degree oven for six minutes. They burn very easily. Set timer for six minutes, check, then set for one more minute if needed. Keep this up until they are done and edges turn light gold (not brown!).
Use colored sugar, bits of candied cherries or candied pineapple and decorate BEFORE baking.
At Valentines, cut out two hearts per cookie. Cover the center of one heart with currant jelly. Cut a hole in the center of theother heart about the size of a quarter and place on top of the other cookie like a tart. Lightly press the edges together. If you get jelly on the edges of the bottom cookie, they will not stick together properly.
For Halloween, cut out in pumpkin shape. After cooking, frost with an orange glaze of powdered sugar and milk. After the glaze dries, make a "paint" of cocoa powder, powdered sugar, and milk. Paint Jack-o-Lantern faces on the pumpkins.
Use real butter, not margarine for this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cookie (11g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 34 (94%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10mg||3 %|
|Sodium 160.2mg||6 %|
|Potassium 8.7mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 36
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