Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
Preheat oven to 275 degrees F (135 degrees C).
Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.
I’ve always been told that everything in baking will turn out better if you set out all the refrigerated ingredients to come close to room temperature. I’m a good kid, so I do what I’m told. I let the butter and eggs sit out for about 15 to 20 minutes to get close to room temperature.
I personally add close to two cups for very sugary dough, but I’ll never tell my grandmother that!
If you don’t double the sugar to almost two cups and instead keep it at one cup, you’ll get an airy shortbread taste that goes well with raspberry jam, another favorite cookie of mine. So simple, yet looks and tastes like a million bucks! This recipe is kid-friendly after the mixing process. It’s just quicker to have an adult do it, since you combine all the ingredients together at once. But the rolling out and cookie cutting is great! I helped my mom when I was little, and she did the same with her mom with this very same recipe. It’s so simple and easy to make a tradition within families. You’ll never know how much fun you’ll have until you try it with your kids! If you want to make it really fun, you can easily add food coloring to the light-colored dough for great, fun results!
My grandmother recommends baking at 350 degrees until the edges turn brown to get crispy, yummy cookies, but I recommend dialing it down to maybe 275-300 degrees and only take them out when the bottoms are light golden brown. They’re still very crumbly, but a little soft and irresistible to bite into.
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