Diane, This is the only recipe I use. I use lots of flour on the counter when I roll them out, then I pick the cookie up and use a pastry brush to dust off the excess flour on each before placing it on a cookie sheet sprayed with Pam cooking spray. I usually use the stick type of Imperial brand margarine, not low fat or anything for these cookies and they always come out great. I roll about 1/3 of the dough or less at a time, keeping the remainder in the refrigerator until needed. I find these pretty sturdy, as long as you stick to basic shapes, (nothing with tails or long necks as far as cookie cutters go). The method of mixing the dough is a little different from other recipes, you sift the sifted flour, baking soda and cream of tarter together, "cut" the margarine into it with a pastry blender and then add the eggs, sugar and vanilla. I make these in my food processor in the same manner, it makes quick work of it. Happy baking!

NAN'S FAVORITE FROSTED SUGAR COOKIES

3 cups sifted flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 cup butter, softened (I have used margarine with good results, Imperial or Blue Bonnet brand(stick type))
2 eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla

Sift flour, baking soda and cream of tartar together; cut butter in with pastry blender or large fork. Add remaining ingredients and blend thoroughly. Chill dough for 20 minutes.

Preheat oven to 375 degrees F.

Roll dough out on floured surface and cut with cookie cutters or glass tumbler dipped in flour.

Bake on cookie sheets sprayed with nonstick cooking spray in a 375 degree F oven for 8-10 minutes until edges are slightly golden.

This is the frosting I use for these, adjust the milk amount to make spreadable frosting.

COOKIE FROSTING

1/3 cup butter or margarine, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla
About 2-3 Tablespoons evaporated milk (or regular, I think evaporated makes a creamier frosting)
Food coloring, if desired

Beat together butter and sugar. Blend in vanilla and enough milk to make a spreading consistency. Add drops of food coloring if desired. Frosting will firm up some after spreading on cookies.