INGREDIENTS

INSTRUCTIONS

Cut patterns out of paper or cardboard. Line a baking sheet with foil
and lightly grease the foil. Lay a damp towel on counter; place
prepared pan on towel (to prevent slipping). Unwrap one portion of
dough. Using a very lightly floured rolling pin, roll out dough
directly on baking sheet to a 15x10-1/2" rectangle about 1/4" thick.
position patterns at least 1/2" apart on dough as shown. Cut around
patters with a sharp knife or pizza cutter; remove patterns. Remove
dough scraps; cover and save to re-roll if needed. Bake at 375  degrees
for 10-14 minutes or until cookie springs back when lightly  touched.
Remove from oven; immediately replace patterns on dough. Cut  around
the edges to trim off excess cookie. Cool 3-4 minutes or until  cookies
begin to firm up. Carefully remove to a wire rack; cool.  Repeat with
remaining dough and patterns.  Recipe by: TASTE OF HOME DEC/JAN 1996
Posted to recipelu-digest Volume 01 Number 248 by N8ugz@aol.com on  Nov
12, 1997

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