| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
60 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; softened |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Orange extract |
| 4 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
c |
Milk |
|
|
Sugar or colored sugar crystals (optional) |
INSTRUCTIONS
Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Add eggs, one at a time, beating well after each addition.
Add flavorings, and beat until blended.
Combine flour and baking powder; add to creamed mixture alternately with
milk. Mix just until blended after each addition. Divide dough into 4
portions; wrap each portion in plastic wrap. Chill at least 2 hours.
Work with one portion of dough at a time, and store remainder in
refrigerator. Roll dough to 1/8-inch thickness on a well-floured surface.
Cut with a 2-1/2 inch shaped cookie cutter, and place on greased cookie
sheets. Decorate with sugar, if desired. Bake at 375 degrees for 6 minutes
or until edges brown. Cool. Yields 5 dozen. Mrs. Curtis H. Ward, Auburn,
AL.
SOUTHERN LIVING, JUL 90
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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