- 1 cup unsalted butter
- 2/3 cup sugar
- 2 large eggs
- 3 ½ cups all purpose flour
- 2 tsp cream of tartar
- 2 tsp baking powder
Preheat oven to 330 F.
Cream butter and sugar until light. Beat in eggs, one at a time. Sift in dry ingredients. Shape into ball, place on waxed paper, flatten to 1″ thickness, and chill 10 min.
Turn out onto floured counter, cover with wax paper, and roll out to 1/8″ thickness. Cut out with 2″ cookie cutter, and place on cookie sheet. They don’t spread, so can be close together. Bake for 7 minutes – do not brown. Slightly thicker cookies may take a little longer.
Make into sandwiches with raspberry jam filling.
- 1 ½ C icing sugar
- 1 ½ tsp oil
- ¼ tsp almond extract
- 2 – 3 Tbsp warm water, added a little at a time
Icing needs to be thick enough to stay on the cookies!
May need to make a second batch of icing.
Decorate with sprinkles or sanding sugar.