CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Cookies |
30 |
Servings |
INGREDIENTS
1/2 |
c |
Butter |
1 |
c |
Granulated sugar |
2 |
|
Large eggs |
1 |
T |
Milk |
2 1/2 |
c |
All-purpose flour, save 1/4 c |
2 |
t |
Baking powder |
1/4 |
t |
Salt |
1/2 |
t |
Vanilla |
1/2 |
t |
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 Dolores McCann,
Prodigy Food & Wine Board From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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