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Great-shape cookies bswn00a

Yield: 30 Servings

Ingredients:

• 1/2 c Butter
• 1 c Granulated sugar
• 2 x Large eggs
• 1 tb Milk MMMMM-----------------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

Instructions:

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. Source: Shared with me by Mary Billersen of Cin. because I helped her replace some favorite cookie cutters she'd lost. These cookies have been a tradition in her family for generations. Dolores McCann Hamilton OH

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