Recipe by Roxygirl in Colorado
We felt really blessed whenever we received a plate of "Mrs. Leed's Cookies," on Halloween and May Day. She is famous for them in Va. where she bakes them and gives them to her children's teachers. My son was lucky enough to be her son's best friend. Now that we live in another state, we have to make our own cookies, but at least we have the official recipe! They cut-out and frost beautifully. Note: I just added the baking temp. to 350 degrees.
Top Review by LAURIE
This dough is excellant to work with, easy to roll, reroll and cut/transfer. I used 1/2 margarine 1/2 butter only because I had only 1 stick of butter. I think that it made a slight difference in the taste and will use all butter next time for a much richer cookie. They are by no means a sugary cookie but could be with the addition of a sugar sprinkle, I think that would enhance them. I cut mine into 3 inch rounds and iced them, thick with the strawberry frosting from my Dreamy cake recipe, #51534. With that type of a very sweet frosting it matched these cookies perfectly. I do think that the flavor mellows after a day of two and they keep soft nicely. Great recipe Rox..lots of possibilities! Thanks!
- 1 1⁄4 cups white sugar
- 2 tablespoons vanilla
- 2 cups butter
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 4 1⁄2-5 cups all-purpose flour
Directions See How It's Made
- Cream butter and sugar til light in color (I use Kitchen-Aid).
- Gradually add eggs and vanilla.
- Gradually add dry ingredients until the dough is texture of a good pie dough (not sticky) Gather up dough and pat into 2 rounds.
- Cover with plastic wrap.
- Refrigerate for an hour.
- Roll out 1/4 inch thick and shape as desired.
- Bake at 350 on greased cookie sheet until light in color but done (about 8-10 minutes depending on shape).
- When cool frost with your favorite butter frosting.
- Ice them thick, or they won't be"Mrs.
- Leed's Cookies!