Title: Versatile Cut-Out Cookies
Categories: Cookies
Yield: 78 servings
3 1/2 c All-purpose flour; unsifted
1 tb Baking powder
1/2 ts Salt
14 oz Sweetened condensed milk
3/4 c Butter or margarine;
-softened
2 Eggs
1 tb Vanilla extract
Or 2 teaspoons almond
Or lemon extract
Recipe by: Treasury of Christmas Recipes
Combine the flour, baking powder and salt. In a large mixer bowl,
beat the condensed milk, margarine, eggs and vanilla extract until well
blended. Add the dry ingredients; mix well. Chill for 2 hours. Preheat
oven to 350 degrees; grease cookie sheets. On a floured surface, knead the
dough to form a smooth ball. Divide into thirds. On a well floured surface,
roll out each portion to 1/8-inch thick. Cut with floured cookie cutters.
Reroll as necessary to use all of the dough. Place 1 inch apart on the
cookie sheets. Bake for 7 to 9 minutes, or until lightly browned around
the edges. Do not overbake. Cool. Frost and decorate as desired. Store
loosely covered at room temperature.
Penny Halsey (ATBN65B). Variations. Chocolate Cookies: Decrease the
flour to 3 cups. Add 1/2 cup unsweetened cocoa. Proceed as above. Makes 6
1/2 dozen. Mincemeat Peek-a-Boo Cookies: Prepare and roll the dough as
above. Cut into 3-inch rounds. Using a sharp knife, cut an X in the center
of half of the rounds. Place 1 teaspoon mincemeat in the center of the
remaining rounds. Top with the cut rounds; press edges to seal. Bake for 8
to 10 minutes. Cool. Sprinkle with powdered sugar, if desired. Makes 4
dozen.
Stained Glass Cookies: Prepare and roll the dough as above. Using
3-inch cookie cutters, cut into desired shapes. Cut out holes for "stained
glass" in each cookie with small cutters or a knife. Place on aluminum
foil-lined cookie sheets. Fill the holes with crushed hard candies. If
planning to hang the cookies, make a hole in each cookie near the edge with
a straw. Bake for 6 to 8 minutes, or until the candy has melted. Cool for
10 minutes; remove from the foil. Makes 8 dozen. Cinnamon Pinwheel Cookies:
Decrease baking powder to 2 teaspoons. Prepare and chill the dough as
above. Divide into quarters. Roll each quarter of dough into a 16 x
8-inch rectangle. Brush with melted margarine or butter. Top each with 2
tablespoons sugar combined with 1/2 teaspoon ground cinnamon. Roll up
tightly beginning at an 8-inch side. Wrap tightly; freeze for about 20
minutes until firm. Cut into 1/4-inch thick slices. Place on ungreased
baking sheets. Bake for 12 to 14 minutes, or until lightly browned. Makes
6 1/2 dozen.
