Pure Christmas sugar cookies

Adapted from Betty Crocker's sugar cookie recipe

1 1/2 C powdered sugar

1 C butter (margarine in a pinch, but not recommended)

1 tsp vanilla

1 tsp butter flavoring

1 egg

2 1/2 C all purpose flour

1 tsp baking SODA

1 tsp cream of tartar

Decorations -- colored sugars, red hots, sprinkles, can be painted or iced

Ok to double, in fact, recommended since they will be eaten as quick as they come out of the oven.

Cream butter, egg and powdered sugar and flavorings. In separate bowl sift together flour, soda and cream of tartar. Slowly add flour mixture to eggs and butter mixture. Mix thoroughly. Cover and refrigerate at least 2 hours. (And resist temptation to eat the dough, good luck).

Preheat oven to 375F. Lightly grease cookie sheets.

Divide dough in half, and roll out to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, roughly 2 to 2 1/2 inch diameter. Sprinkle with granulated sugar, paint, or other decorations as desired. Place on cookie sheet.

Bake for 7 to 8 minutes, or until the edges are lightly golden brown. Remove from cookie sheet and cool on wire rack. (Experience says they last approximately 1 minute until they are cool enough to handle).

Makes about 5 dozen 2 inch cookies