This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Hazel [Haupt] Herman)
2 cups white sugar
1 cup Parkay margarine (2 sticks)
1 cup of buttermilk
1/4 tsp. salt
1 tsp. Arm & Hammer baking soda
1 tsp. Calumet baking powder
1 TBSP imitation vanilla
If you're making drop cookies, you'll need 5 1/2 cup sifted
all-purpose flour (measure before sifting). If you're making cutout
cookies, use 6 cups of sifted all-purpose flour (measure before
In a large mixer mixing bowl, add margarine, sugar and eggs. Beat
until smooth. Add salt, baking soda, baking powder, vanilla,
buttermilk. Beat until smooth. Add flour one cup at a time and mix
into batter. Once you've put in two or three cups, you will need to
mix in remaining flour by hand unless you're using a heavy duty
Kitchen Aid mixer. Stir until smooth.
Take a greased cookie sheet and put one heaping teaspoon of batter on
pan for each cookie. Sprinkle a little white sugar over the top of
each cookie. Bake at 350 degrees until golden brown (takes about 12
Refrigerate dough overnight. Take out a handful of batter and put on a
floured countertop. Roll with a rolling pin to about 1/4 inch
thick. Use cookie cutters to cut desired shapes. Carefully place each
cutout on a greased cookie sheet. Bake at 350 degrees until golden
brown. Repeat until dough is depleted.
Once cookies are cool, use the following icing recipe for the tops of
the cutouts (add food coloring for desired holiday color):
1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine
2 tsp imitation vanilla; 1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food
coloring to make the color you desire.