Yield: 60 Servings
|¼ cup||Butter; softened|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Lemon extract|
|1 teaspoon||Orange extract|
|4 cups||All-purpose flour|
|2½ teaspoon||Baking powder|
|\N \N||Sugar or colored sugar crystals (optional)|
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Add flavorings, and beat until blended.
Combine flour and baking powder; add to creamed mixture alternately with milk. Mix just until blended after each addition. Divide dough into 4 portions; wrap each portion in plastic wrap. Chill at least 2 hours.
Work with one portion of dough at a time, and store remainder in refrigerator. Roll dough to ⅛-inch thickness on a well-floured surface.
Cut with a 2-½ inch shaped cookie cutter, and place on greased cookie sheets. Decorate with sugar, if desired. Bake at 375 degrees for 6 minutes or until edges brown. Cool. Yields 5 dozen. Mrs. Curtis H. Ward, Auburn, AL.
SOUTHERN LIVING, JUL 90
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .