This is one of the few “roll-out” cookie doughs that I use. How else am I going to get the fancy shapes I like so well at holiday times. It makes a big batch and is frosted, too.

FROSTED BUTTER COOKIES
2 cups butter, softened
2 cups white sugar
2 eggs
1 teaspoon vanilla
5 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

FROSTING
1/2 cup butter, softened
2 pounds powdered sugar, sifted
4 ounces cream cheese, softened
3 to 4 tablespoons milk
1/4 teaspoon salt
Food coloring
Assorted sprinkles

For cookie dough, in large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Mix well. Cover and chill 1 hour or until easy to handle. On lightly floured surface, roll out to 1/4 unch thickness. Cut with floured 3 inch cookie cutter. Place 1 inch apart on ungreased baking sheet. Bake at 350 F. for 10 to 12 minutes or until lightly browned. Cool on wire rack.
For frosting, in large bowl beat together butter and cream cheese. Add powdered sugar, salt and enough milk to combine to give spreading consistency. Tint frosting with food coloring as desired. Spread on cooled cookies. Decorate with sprinkles.