Recipe by Oxmoor House January 1985

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Recipe Summary

Yield:
about 9 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter in a large mixing bowl; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition; add milk, beating well. Stir in almond extract.

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  • Sift together flour, baking powder, and nutmeg in a medium mixing bowl. Gradually add flour mixture to creamed mixture, stirring well after each addition. Cover and chill several hours or overnight.

  • Divide dough in half, keeping one half chilled until ready to use. Roll to 1/16-inch thickness on a well-floured surface, and cut with assorted floured cookie cutters.

  • Place 1 inch apart on lightly greased cookie sheets. Sprinkle with additional sugar. Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough.

Source

Oxmoor House Homestyle Recipes

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