1 lb butter (4 sticks)
1 1/2 cup sugar
about 6 cups flour (or enough so dough can be rolled)
2 t baking powder
You can also add vanilla, almond, lemon, or orange extract in this dough. I used vanilla for the cookies I was doing.
Bake these at 350. How long depends on the size. I bake until the edges start turning golden and the cookie is firm.
When I was a kid we brushed these cookies with beaten egg then sprinkled on colored sugars before baking.
For the Nutella cookies, you will cut out round cookies, two for each sandwich, bake and cool. Fill with Nutella and dust the tops with powder sugar.
We also do the same idea for a jelly cookie. With these, on the top cookie grandma always cut out a star out of the middle of the round cookie. Ive done them before using the different shaped mini cutters as well. You can fill them with any jelly. We like raspberry, apricot and blackberry. These also get dusted with powder sugar.
For the nut topped cookies, the nut mixture on top is finely chopped pecans, sugar and evaporated milk. The measurements I came up with (grandma was a by feel person here) it was 16ozs pecans, 1 cup sugar and about 3 to 4 oz evaporated milk. You want enough milk that the mixture holds together well. You will top the cookies with the mixture before you bake them. After they come out of the oven and cool you will make a glaze using powder sugar and lemon juice and put a little in the middle of the nut topping, it will spread down the cookies.
I did some the other night. I think they were 3in round cookies and took about 14 mins to bake. I got about 7 doz topped with the nut mixture before I ran out and rolled out another 2 doz-ish to turn in to the nutella filled cookies.
This is probably a doubled version of the original recipe, so feel free to divide it if you arent like us and go over board on cookies.