GRANDMA THEOBALD’S SUGAR CUT-OUT COOKIES

(MAKES 8 DOZEN)

My friend, Gayle Kloecker Callen, tells me that her grandmother, Mary Vargo Theobald, came from Czechoslovakia as a little girl. She said she remembers Grandma Theobald for the tuna fish and egg salad sandwiches she packed whenever she accompanied Gayle’s family on road trips. Gayle loves to bake, and that the recipe she uses most is Grandma Theobald’s recipe for cut-out cookies at Christmas. She told me, “I grew up baking them, and I made sure my kids did the same. Even now, my grown kids make me wait to bake them until they can travel home to help. So, in honor of my Grandma Theobald, here's the recipe, and of course I included the frosting recipe, for what are cut-outs without frosting??”

INGREDIENTS:
1 c. butter
3 ½ c. flour 
1 ½ c. sugar
2 tsp. cream of tartar
  3 eggs
1 tsp. baking soda 
1 tsp vanilla
½ tsp. salt 

Cream butter, add sugar, gradually creaming until light and fluffy. Add eggs one at a time, beating after each egg. Stir in vanilla. Stir dry ingredients together, then add gradually to mixture.

Chill 3-4 hours or overnight.

Roll on floured surface, cut shapes.

Bake on ungreased sheets at 375 for 6-8 minutes.

BUTTERCREAM FROSTING: 
1 stick butter
3 tbs. milk 
1 tsp. vanilla
4 c. powdered sugar

 

Slightly soften butter. Mix liquids together. Alternate adding liquid with a cup of powdered sugar until the consistency is right. (powdered sugar is only a rough estimate)