A tender, crisp, buttery cookie that melts in your mouth. Be creative and decorate to your heart’s content! This recipe is in homage to Helen Blankenship (b. 1922), recognized by friends and family as one of the best bakers in Flint, Michigan.
Preheat oven to 325°F
Using an electric mixer on medium speed, blend butter, sugar, and vanilla until fluffy.
Mix in flour and milk.
If too dry, add milk, 1 teaspoon at a time. Dough should hold together but be soft and pliable like pie crust.
Knead on a lightly floured surface. Be careful not to use too much flour, or the dough will become too stiff and result in a tough cookie.
Roll dough out on surface, and cut out shapes with cookie cutters.
Using a spatula, place cookie cutouts on ungreased cookie sheet, and bake for 15-18 minutes until lightly golden in color. The cookies will crisp up when out of the oven.
Cool on wire racks.
Frost and decorate as desired.
Note: These cookies can be made for any holiday that has a cookie-cutter: Christmas, Valentine’s Day, Easter, Halloween, etc.
When choosing your butter, consider a non-soy vegan butter because the soy flavor dominates the delicate flavor of the cookies.
Serving Size: 35 cookies