Classic Sugar Cookies 

2 cups butter (softened)

1 1/2 cup sugar

2 large eggs

2 teaspoons vanilla extract (or to taste)

5 1/2 cups flour

2 teaspoon baking soda

2 teaspoon cream of tartar

Preheat oven to 350. In a large bowl, cream the sugar and butter until fluffy. Add the eggs and beat well, then mix in the vanilla. In a separate bowl, combine flour, baking soda, and cream of tartar. Add the butter mixture to the flour mixture. Divide into 4 sections and wrap in plastic wrap. Chill for 2 hours. Remove wrap and roll out the dough using a rolling pin. With a cookie cutter, cut out desired shapes. Place in oven for 11 minutes or until browned before removing. Set aside to cool.

For the frosting 

1 cup butter (softened)

4 cups powdered sugar

2 tablespoons milk

2-3 tablespoons vanilla or almond extract (to taste)

Whip the softened butter, adding the powdered sugar in chunks until frosting looks crumby. Add the vanilla, whip, and then add the milk until frosting is thick (should stick to spoon but not to a finger). Add food coloring is desired and spread onto the cooled sugar cookies. Makes about 5 dozen.

Chocolate Tea Cookies

1 cup unsalted butter (softened)

1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon salt

3/4 cup mini chocolate chips

Additional powdered sugar — for rolling (about 1 – 1 1/2 cups)

Preheat oven to 375. Mix butter, powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. Scoop 1 tablespoon balls of dough, roll in extra powdered sugar, and place on prepared cookie sheet. Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes before rolling again in powdered sugar. Makes about 2 dozen, depending on size.

Serve and enjoy!