Ingredients
1 cup butter, softened2 cups packed dark brown sugar3 large eggs6 tablespoons cold water3 tablespoons canola oil1 teaspoon vanilla extract6 cups all-purpose flour1 teaspoon cream of tartar1 teaspoon baking soda1/2 teaspoon saltICING:1 cup butter, softened4 teaspoons meringue powder3 teaspoons cream of tartar1/2 teaspoon salt4 cups confectioners’ sugar4 to 6 tablespoons water Assorted sprinkles, optional
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners’ sugar alternately with enough water to reach a spreading consistency. Spread over cookies. If desired, top with sprinkles. Let stand until set.
