1 c. (2 sticks) butter
2 c. sugar
2 eggs
1 tsp. baking soda
1 c. buttermilk
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
5 1/2 c. (or slightly more) flour

Cream butter in large bowl; add sugar, then eggs and beat well. Dissolve soda in buttermilk and add to batter. Add remaining ingredients. Dough will begin to be stiff before last of flour is added, so this may be worked into dough on board. Roll out dough and cut out with cookie cutters. Bake in 325 degree oven 7 to 10 minutes. When cool, frost with icing, if desired. Makes 7 dozen.

ORNAMENTAL FROSTING:

Cream 2 tablespoons butter. Blend in 2 cups sifted confectioners' sugar, mixing well. Add 2 to 4 tablespoons cream, a little at a time, and 1/2 teaspoon vanilla. Blend until frosting is consistency to force through a decorating tube. Divide into small bowls; tint different colors by adding food coloring a drop at a time. Can be spread with knife rather than using tube.