Cream room temperature butter and sugar till light and fluffy.
2
Add vanilla and egg and beat well again.
3
Gradually blend in flour.
4
Divide dough in half and form into two 1-inch discs and wrap in plastic wrap. Refrigerate at least 2 hours or til can be handled easily. You can wrap well and freeze for later use.
5
Take out of refrigerator and let set a little. Flour your board or table to roll out on. Roll out dough to desired thickness- 1/8" for crisp cookies, or thicker for soft cookies. I like the softer cookie.
6
Bake on ungreased cookie sheet 6-9 min. Watch closely. You want them to just begin to turn golden on edges. Bake at 375*
7
Cool a few minutes on baking sheet. Then move to cooling rack. Frost
8
I like to use Wilton''s Snow-White Buttercream Icing. Decorate with sprinkles or what ever you like.
