1/2 c. butter
1/2 c. butter (I use all butter sticks)
1 1/2 c. sugar
2 eggs, well beaten
1 tsp. vanilla
4 tsp. baking powder
1 tsp. salt
3 3/4 c. sifted flour
3 tbsp. milk

Combine butter and butter; cream thoroughly. Gradually add sugar, blending constantly. Beat until light and fluffy. Add eggs and extract. Blend thoroughly. Sift together dry ingredients. Add alternately with milk to egg mixture, blending constantly. Cover bowl. Chill dough overnight. Roll small portion of dough 1/8 inch thick on lightly floured pastry cloth. Cut with cutter. Place 1 inch apart on lightly oiled baking sheet. Sprinkle liberally with red sugar (or omit this step if you are going to ice). Bake at 400 degrees 4 to 8 minutes. Remove from baking sheet at once. Place on cooling rack. Yield: 12 dozen thin crisp cookies. If thicker cookies are desired, roll to 3/8 inch thickness and bake 8 to 10 minutes. Yield: 8 dozen.

ORNAMENTAL FROSTING:

1/4 c. milk
1 tbsp. butter
4 c. sifted confectioners' sugar
Milk

Combine milk and butter. Place on low heat. Bring milk to boiling point, stirring once to blend in melted butter. Gradually add sugar, stirring constantly. Continue stirring until mixture is smooth. Add a few drops of milk or water to keep frosting in spreading consistency. Cake coloring of choice.