My recipe is an adaptation of Ethel's Sugar Cookies from the Betty Crocker spiral cookie book from the 60's. It's a soft cookie, not a shortbread. 3 sticks of butter, 2 cups granulated sugar, 4 eggs, 3 tsp vanilla extract, 2 tsp vanilla paste, 5 cups of flour, 2 tsp baking powder and 2 tsp salt. I like to refrigerate it overnight. Don't be timid with it, you can knead it and reroll it with no change in taste or texture. I use the extra vanilla in the cookie and I don't flavor my RI. I think it's a great balance of flavor and sweetness, crunch and soft.
Originally Posted by Robin H@Sweet Hart Bake Shop: