INGREDIENTS

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  Dolores McCann,
Prodigy Food & Wine Board  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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