I have a WONDERFUL recipe for roll out cookies, and the secret ingredient is sour cream. But we go the easy route at our house a la Betty Crocker.
The bottom of the package has instructions for roll-out cookies. Just follow the rules and you're good to go!
Roll, cut, and bake.
I use one of my Grandma Ede’s old rolling pins. It’s important not to wash these with soap, kind of like stoneware or cast iron. The built up oils in the wood are good for it, or something like that. I just use a dry paper towel to get all the dough chunks off of it.
And, did you know that you need to let your pans cool inbetween batches? If you don’t the butter will melt too fast and make your cookies crispy. I learned that in home ec in high school. We just rinse ours in cold water and dry them off.
We used Great Grandma Fern’s frosting recipe, which is really no longer a recipe. It goes something like this:
melt a little butter (less than a T for a small bowl)
sploosh a little vanilla
add powerdered sugar and milk until you get to the desired consistency.
Truth be told, Adam enjoyed the frosting the most. Hubby enjoyed the raw dough, and I ate the cookies as fast as Adam frosted them. Like I said, yummy, yummy!