Refrigerator Roll Cookies

1 stick of butter (1/2 lb.)
1 tsp. vanilla
2/3 c. brown sugar
1/3 c. sugar
1 egg
1 ½ c. flour
1/24 tsp. cream of tartar
1 tsp. salt

• I usually double the recipe to make 120 cookies, which don’t last long.
• Preheat oven to 350 degrees.
• Mix all ingredients with electric mixer.
• Form dough into several rolls about 1 1/2 to 2 inches in diameter.
• Wrap rolls in plastic wrap and store in refrigerator until firm enough to cut into slices. Sometimes I will place them in the freezer to chill, if I am in a hurry.
• Remove wrapped rolls one at a time, and slice cookies off about ¼ inches thick.
• Cookies can be pressed into holiday sprinkles, sugar, or other toppings suitable for the season or occasion.
• Place on buttered cookie sheet and bake about 8-10 minutes.
  
  Sheila Witherington & Luca Mosley-Sims
  I discovered this recipe in Kansas City from Carmen’s Fannie Farmer cookbook, and Luca and I started making them for all sorts of special occasions. They make great Christmas cookies, but also are a perfect dough for basic roll cookies.