Credit to: Lynn Burgess
3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract 2-3/4 cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon salt
Frosting* or additional sugar, optional
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until light and fluffy. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm. On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with pumpkin or leaf cookie cutters or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 6-7 dozen (2-1/2-inch cookies). *Editor's Note: For a richer color, tint frosting with food coloring paste available at kitchen and cake decorating supply stores.
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