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Add a photoServings: 12
Ingredients
- 1/2 c. Butter
- 1 c. Granulated sugar
- 2 x Large Large eggs
- 1 Tbsp. Lowfat milk
- 2 1/2 c. All-purpose flour,save 1/4 c
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 tsp Vanilla
- 1/2 tsp Almond
Directions
- RefrigerateDOUGH SEVERAL Hrs Or possibly OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hrs. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time.
- Add in ingredients together, saving out the 1/4 c. of flour. Knead the 1/4 c. 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 sufficient 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.
- replace some favorite cookie cutters she'd lost. These cookies have been a tradition in her family for generations. Dolores McCann, Hamilton OH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 77 | 32% |
| Total Fat 8.77g | 11% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 325mg | 14% |
| Potassium 44mg | 1% |
| Total Carbs 36.7g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 16.88g | 11% |
| Protein 3.85g | 6% |
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