These cookies don’t have that fancy swirl that came on the holiday cookies in the tins, but that is a SMALL price to pay in exchange for how easy these are to make.
1 cup butter at room temperature
1 cup granulated sugar
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Cream the room temperature butter until it is light and creamy (about a minute or so).
Add 1 egg and the vanilla. Beat until light and fluffy (about another minute).
Mix the flour, baking soda and cream of tarter in a small bowl and add it to the beaten butter, half cup at a time, mixing only long enough to combine well after each addition of flour.
Roll into 1″ balls and then roll them in granulated sugar. Place them on lightly greased baking sheet 3″ apart. (Note: I spray my cookie sheet with vegetable spray, then wipe most of it off with a paper towel).
Once on the cookie sheet, lightly press them down a little with a fork and add an extra pinch of sugar on top of the raw cookie.
Bake in pre-heated 350F oven for 10-11 minutes or just until the outer edges are golden. My electric oven takes 11 minutes.
Remove the cookies from the oven and let them cool ON THE PAN for 3-4 minutes, then transfer them to a cookie rack to cool completely.
The cookies will crisp up as they cool.
This recipe makes about 4 dozen cookies.