6 cups flour

1 tsp. baking powder

1 tsp salt

2 cups softened butter (4 sticks), no substitutes!

3 cups sugar

4 large eggs

2 tsp vanilla extract

In a large bowl whisk, flour, baking powder and salt

In a mixer: add butter and sugar at low speed for 5 minutes, or until fluffy.

Add eggs and vanilla

Add flour

Divide dough into 8 sections and wrap in plastic wrap or place in an air tight container. I like to roll each section with flour so it doesn’t stick.

Refrigerate overnight.

When ready to roll cookies: heat oven to 350 degrees.

Remove one section at a time and roll into desired thickness. This makes a large batch, so if you like to eat softer, thicker cookies you will have more than enough dough to make a few dozen. If you like small, thinner cookies this will easily make 6 or 7 dozen.

Roll out each section individually. Keeping the other sections in the refrigerator until you need them, you don’t want the dough to become too soft. It will be hard to work with.

Use an un-greased baking sheet and bake for 9 minutes. Cool on a rack so you can bake the next batch.

—

Frosting (Buttercream)

1 bag (16 ounces) confectioners sugar

¼ tsp salt

¼ cup milk

1/3 cup butter (2/3/ stick)

Frost as desired (after cookie has cooled completely)