1 c Butter
1 c Sugar
1 Egg
1 tb Milk
1 ts Vanilla
2 3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8″ thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks
to cool. Makes 4-5 dozen. Per cookie: 78 calories, .9 g protein, 4 g fat, 9.6 g carbohydrate, 15 mg cholesterol, 59.2 mg sodium. From: Texas Department of Agriculture Posted by: Sheila Exner ~ Cooking Echo “Best I have ever made” per Pat Stockett Note: I made these for Christmas 1990 and they are EXCELLENT! Better than Mom’s Shortbread cookies (Debbie Carlson)! Posted by: Debbie Carlson (PHHW01A) – Prodigy Reformatted for MM by CLM, HCPM52C —–