4 C. flour, 1-1/2 C. sugar, 1-1/2 C. Oleo, 1 tsp Salt, 1 tsp Soda. Sift dry ingredients. Work Ole in like pie crust.
Beat together 3 eggs, 1/2 C. buttermilk, 1-1/2 tsp vanilla. Add to the above mixture. Roll thin and cut with cookie cutters. Bake at 375. (I guess until they look done. No time listed)
Ok. My memories to fill in the blanks. When I did these I never sifted dry ingredients (except maybe powdered sugar.) I don't think most people do these days. That was an old time thing. As I remember it, after baking, I left them on the pans for a little bit until they solidified enough that you could get them off without distorting whatever form you had them in. I can't remember if she greased the cookie sheets or not but, I find that if you use parchment paper, you never need to grease a cookie sheet and there is no cleaning of pans. Just throw the sheet away after all the cookies are baked. The best invention since ---- well ---- sliced bread!
Let the cookies cool totally and then make the frosting.
Her recipe called for 3 Tbs milk, 1/2 stick butter, 1-1/2 tsp vanilla, and powdered sugar. No amount given.
Just melt the butter until soft but not hot, add the vanilla and milk. Then add powdered sugar until it is the consistency you would like for your cookies. I found I liked it just a little thinner so that they would form on the cookie and shine rather than like a heavy frosting that you spread on like a cake. You can put portions of the frosting in small bowls and put food coloring in them if you would like. Using some kind of frosting spreader with a variety of tips, decorate them however you like, also using things like sprinkles, Jimmies and other candies to add to the fun.
Keep them in an airtight container, perhaps with waxed paper in between layers to protect the frosting. (Courtesy of Ellie Andrews)