3 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 c. sugar
1/2 tsp. salt
3 tbsp. milk
1 tsp. vanilla
2 eggs
1 c. butter

In a large mixing bowl, combine the following: flour, baking soda, cream of tartar, sugar and salt. Cut the butter into the above mixture using a pastry blender. Add the following liquid ingredients to the mixture: milk, vanilla and eggs. Mix up thoroughly. You may have to use your hands (clean hands, with no jewelry or chipped finger nail polish) to do this. At this point the dough may be tightly sealed up and refrigerated for several days. In fact the dough will roll out easier if it has been refrigerated for a few hours.

TO ROLL DOUGH OUT: Start with a ball of dough about the size of a tennis ball. Flour the rolling pin and the surface where the dough will be rolled out. Roll the dough from the center out to a thickness of a little less than 1/4 inch. Try to flip the dough over a couple of times making sure that the surface has flour on it before laying the dough down to roll again. Cut the dough using your favorite holiday cookie cutters. Dip the cookie cutters in flour before using them. Place cookies on a cookie sheet close together. These cookies will not spread so they may be placed closed together. Bake at 350 degrees for 6 to 8 minutes. After baking remove the cookies with a turner and let them cool before icing them.