Mix and sift together: 6 c. flour 1/4 tsp. salt 3 tsp. baking powder 1 tsp baking soda
Cream together: 2 1/2 c. sugar 3 sticks margarine 3 eggs 3 tsp vanilla 1 c. buttermilk
Refrigerate dough overnight. Don't roll too thin. You will have to add a little flour to the top of the flattened dough to keep your cookie cutters from sticking. Bake 10 minutes at 350 degrees. Frost when cool.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.