These roll and cut cookies are fun to make and are made much richer than your usual shortbread sugar cookie with the addition of The Farmer’s Cow eggs!
- 2 cups sugar
- 1 lb. butter, softened to room temperature
- 1/2 tsp vanilla
- 3 The Farmer’s Cow eggs
- 5 cups flour
- 1 tsp baking soda
Mix the sugar and butter together in a large mixing bowl until creamy. Stir in vanilla and eggs until fully incorporated into the butter/sugar mixture. In a separate bowl, mix the baking soda into the flour. Add the dry ingredients gradually into the large bowl in 1-2 cup increments. When fully mixed into a slightly sticky dough, turn out onto plastic wrap or waxed paper . Wrap and chill in the refrigerator for approximately 45. Min. to 1 hour. Pre-heat oven to 350
Roll out dough to 1/4 inch thick on floured surface. Cut out shapes with your favorites holiday cookie cutters. Place spaced apart on un-greased cookie sheets, sprinkle with colored sugar.
Bake approximately 10 minutes. Do not brown edges.
Recipe may be cut in half for smaller batches.