I got this recipe from the wife of our branch president when we were in college. It’s actually an altered drop cookie recipe. By adding more flour, you can make the dough firm enough to roll, which is what I always do. We eat them plain at our house, but they are perfect for a royal icing. They taste like shortbread. To make drop cookies, just reduce the flour by one cup or so.
Ingredients
1 cup sugar
1 cup powdered sugar
2 cups butter (ha ha)
2 eggs
1 tsp baking soda
1 tsp cream of tartar
5 1/2 cup flour
1 tsp vanilla extract
Mix the first 4 ingredients until smooth. Add eggs, one at a time, and then vanilla. In a separate bowl, mix dry ingredients together. Gradually add the flour mixture to the butter mixture. Mix until dough is uniform. It will be soft. Refrigerate for several hours or overnight until ready to roll/cut. I usually divide the dough into 3 parts and freeze two portions wrapped in parchment paper.
To make the cookies, roll the dough to desired thickness on a well floured surface. Cut using cutters, or simply make squares, rectangles or circles by pinching off pieces and rolling into 1-inch balls and flattening to about 2 inches. Place on an ungreased cookie sheet and bake at 350ºF for 8-12 minutes. Cool on a wire rack.
You are what I feed you 