1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk
-KNEAD IN 1/4 C FLOUR LATER-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond
CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer
to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease
cookie sheet (only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4
cup flour into the dough now, chill. Roll out, using flour on surface,
cutters and rolling pin, generously. Try to get more flour on tiny places.
This is a great recipe for the creased cookie cutters, because it is
delicious and dough does not lose its shape. For this type of cutter, roll
to about 1/4″ thickness, so dough is just thick enough to leave the cutter
imprints. Ordinarily, roll dough to 1/4″ thickness for best results. Any
cookie will lose detail and shape when it is too thick. This cookie is good
iced with thin royal icing. Cookie stays soft, but is not terribly fragile.
Yields
30 Servings
