Silver Bells
Yield
4 dozenPrep
35 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
powdered sugar
sifted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| frosting | |||
| 1 | cup |
powdered sugar
sifted |
|
| 1-1 ½ | tablespoons |
water
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
food coloring
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
powdered sugar
sifted |
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| frosting | |||
| 237 | ml |
powdered sugar
sifted |
|
|
water
|
|
||
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
food coloring
|
*
|
Directions
Heat oven to 375℉ (190℃).
Mix butter, sugar and vanilla.
Stir in flour and salt.
Roll ¼ inch thick.
Cut with cookie cutters.
Bake on ungreased baking sheet about 10 minutes.
Cookies do not get real brown.
Combine frosting ingredients and frost when cookies are cool.
