- 1 bar (225g) unsalted butter, softened
- 1 egg
- 1 1/2 cups granulated sugar
- 4 cups self-raising flour
- 1 teaspoon salt
- 1 1/2 teaspoon vanilla extract
Preheat oven to 400°F/200C. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extract. Mix flour and salt; add to butter mixture 1 cup at a time, mixing after each addition. Wrap dough in cling film and chill in refrigerator for half an hour. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
I only used half the dough and freezed the rest for future use. I had more than I needed so I made the rest into small cookies for the kids to bring to school today, since I forgot to buy bread anyway :) I got to use my sprinkles and the kids loved them.
The photos are really crappy because it was late at night, so the lighting wasn't good and I was not bothered to try harder because my bed was beckoning!