1 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
3 ½ Cups flour
1 tsp salt
1 tsp baking soda
Cream butter and sugar together. Beat in eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4-5 portions, flatten each into a round disc and wrap well. Chill in the refrigerator a couple of hours or overnight (dough can be frozen). Roll dough out about ¼ inch thick on a floured surface in desired shapes. Bake at 325°F for 12-14 minutes on ungreased cookies sheet. Edges should be just slightly golden. Cool completely and then frost with your favorite frosting. I used this one for the shamrock cookies. I did have to double the milk and corn syrup as mentioned in the reviews. I also substituted creme bouquet for the almond extract.
March 17, 2007 at 11:03 am |
…they are so pretty…but I would have put come of those little silver balls on them…I love those! Any excuse to use them, I will! LOL
Smiles and world peace,
Sharon
http://www.BabyBoomerAdvisorClub.com
March 17, 2007 at 11:11 am |
Absolutely beautiful!
March 17, 2007 at 11:29 am |
Wow – those are perfection!
March 17, 2007 at 12:03 pm |
mmmmmm…
these look wonderful!
🙂
March 19, 2007 at 11:22 am |
What’s creme boquet? I’ve never heard of this flavoring.
March 20, 2007 at 2:53 pm |
I buy the flavoring at our local Cake and Candy Supply store. I think it is a mixture of flavorings–like maybe vanilla, lemon etc..
November 9, 2010 at 10:23 pm |
very creative. i think i have to try this one. i have my meizitang diet pills anyway.
July 9, 2012 at 11:06 am |
good stuff