Great-Shape Cookies

Yields:	30 servings
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	Preparation	30 minutes
	Cooking	10 minutes
	Ready In	9 hours

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Ingredients

1/2	cup	butter
1	cup	sugar	granulated
2	large	eggs
1	tablespoon	milk
2 1/2	cups	flour, all-purpose	save 1/4 cup for later
2	teaspoons	baking powder
1/4	teaspoon	salt
1/2	teaspoon	vanilla extract
1/2	teaspoon	almond extract

Directions

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.

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Member Review

Slippery Sam's Cowboy Chili

This chili supprised me. I lived in south Texas for 30 years and thought I had learned from the best. Slippery Sam turned out really good. I did doctor it up a tad, w/ twice the peppers and more garlic. It will be even better the second warming.

Reviewed by danimac