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.
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