This is from my church’s cookbook submitted by Robin Rios.
Vanilla Cookies Recipe PDF for printing — no pics and it’s one page, ready for printing to add to your collection
This recipe makes about 5 dozen cookies, depending on the size of your cookie and how much cookie dough you eat.
I love this recipe because I normally have everything I need on hand to make it and it is a good all-around cookie. Subtle, with great texture.
Pre-heat oven to 400 degrees.
1 cup of butter (2 sticks)
2 cups of sugar
4 teaspoons of vanilla
3 ¼ cups of flour (whole wheat tastes even better in this recipe)
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of chopped nuts (optional)
Combine 3 ¼ cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking soda. Set aside.
Cream 1 cup of butter
Add 2 cups of sugar and beat well
Add 2 eggs and 4 teaspoons of vanilla. Beat like a red-headed step-child.
Gradually add bowl 1 — flour mixture — to bowl 2, slowly to avoid clumping.
If you are going to add nuts, do that here. But at $4 for 6 oz of pecans, I’ll skip the nuts, thank you.
Ingredients should be stiff. If you need to freeze for a few minutes, then do that.
Bake 8 – 10 minutes. Always check at the low minute mark to avoid over-cooking. Cookies will continue to firm up when they are removed so do not overbake.
If you have some cream cheese frosting left over, I’m sure that would make these cookies taste even better.