Sugar Cookies

1 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

3 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture.  Cover and refrigerate for 3 hours or until easy to handle.

            On a lightly floured surface, roll out dough to 1/8-in. thickness.  Cut with a cookie cutter.  Place 2 in. apart on an ungreased baking sheet.  Bake at 350º for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.

Glaze:

2 cups confectioners’ sugar

4 to 5 tablespoons hot water

3 to4 teaspoons baking cocoa

            In a large mixing bowl, combine confectioners’ sugar and enough hot water to achieve spreading consistency; beat until smooth.  Place 3 tablespoons glaze in a small bowl; set aside.

            Add cocoa to remaining glaze; stir until smooth.  Spread brown glaze over cookies.  Pipe white glaze onto cookies to make a pretty design.