Butter Jumble Cookies

DIRECTIONS

• Cream butter and sugar together.
• Blend in eggs and milk.
• Blend in flour, baking soda, and cream of tartar. 4 cups of flour is the quantity from the original recipe. I find that I need to add a little more flour to get a better consistency for rolling out the dough.
• Chill for 1 hour.
• Roll and cut as desired. I like to roll them out a little thin. This makes them crispy like my grandmother used to make. Use a well floured surface and rolling pin to prevent the dough from sticking.
• Place on a lightly greased or nonstick cookie sheet.
• Sprinkle with colored sugar sprinkles.
• Bake 10 to 12 minutes in a preheated 350°F oven.