Courtesy of Beth Hensperger

Butter cookies are good for company, for Christmas Eve, after mass, after dinner. This is an opportunity to rummage through my stash of cookie cutters; I especially like stars and half-moons. Take care to add only the amount of flour called for in the recipe; too much flour in the dough will seem to make it easier to roll out, but ends up way too tough after baking.

For the larger cookies, decorate each by topping each cookie with a maraschino cherry half (I get a jar and pour out the liquid, replacing it with Amaretto, keeping it in the refrigerator indefinitely); a perfect pecan, almond or walnut half; a fan of sliced almonds; or sprinkle with colored decorator sugar. They are a great gift accompanied by some cookie cutters and the recipe.

Ingredients

• 1 pound (4 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• 2 large eggs
• 2 tablespoons plus 1 teaspoon pure vanilla extract
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons each baking soda and cream of tartar

Instructions

Cream the butter and sugar until smooth with an electric mixer; beat in the eggs and vanilla. Stir together the flour, salt, soda, and cream of tartar and mix into the creamed mixture until blended. Divide into 3 portions and wrap in plastic; refrigerate 1 to 2 hours, until just firm but still pliable, to overnight.

Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat.

Divide the dough into quarters and let warm at room temperature until pliable for rolling. With a rolling pin, roll out each portion of dough, 1/4 inch thick, on a lightly floured surface. Using a 3- to 5-inch heart-shaped, star, or other shaped cutter, cut out as many cookies as possible, dipping the cutter into flour only if the dough sticks. Place 1 inch apart on the baking sheets. Refrigerate the filled baking sheets while one is baking.

Bake the cookies until light golden brown, about 10 minutes. Makes about 4 to 5 dozen 4 to 5-inch cookies and 6 to 7 dozen 3 inch cookies.

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