Title: GREAT-SHAPE COOKIES
Categories: Cookies
Yield: 30 servings

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. 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

Dolores McCann, Prodigy Food Wine Board

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