Frosted Pumpkin Butter Cookies

Cut-Out Butter Cookies

Makes ~36 pumpkins (4"). More or less depending on the size of your cookie cutters.

This cookie recipe has been passed down through the generations. Whenever I think about trying something else, I just can't get myself to stray from the tried-and-true. Plus, I love the tradition and sentimentality of knowing that my mom's mom's mom made these same cookies. They are a rich, buttery cookie -- perfect iced or simply sprinkled with sugar.

1 lb. (4 sticks) butter, softened
2 c. sugar
2 eggs
1 t. vanilla
4-1/2 c. flour
2 t. baking powder
1/2 t. salt

Preheat oven to 375 degrees.
Cream butter and sugar. Add eggs one at a time. Mix in vanilla. Beat well.
In a separate bowl, combine flour, baking powder, and salt. Slowly add to mixing bowl until all is incorporated and well combined.
Refrigerate for a few hours or overnight.

On a well-floured surface, roll out cookie dough (don't forget to flour your rolling pin!) to about 1/4" thick, and cut out cookies with a cookie cutter(s) of your choice. Transfer cookies to a baking sheet and, if you are using them, decorate with sprinkles. I used green sprinkles for the pumpkin stems.

Bake for 6 minutes, or longer if you prefer crispy cookies. Cool on a wire rack.
Frost, if desired.