Ingredients
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1/2 c. butter or margarine, softened
1 c. sugar
1 egg
1/4 c. milk
1 tsp. almond extract
2 1/4 c. flour
1/2 tsp. mace
1/2 tsp. salt
Preparation
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Cream butter and sugar.
Add egg, milk and extract; beat well. Combine dry ingredients; blend into creamed mixture.
Divide in half.
Cover.
Chill 1 hour.
On lightly floured surface, roll each half to 1/8-inch thickness for thin cookies or 1/4-inch thickness for thicker cookies.
Cut into shapes with cutters.
Bake on ungreased cookie sheets 7 to 8 minutes for thin cookies in a 375\u00b0 oven, or 10 to 12 minutes for thick cookies.
Makes 4 to 4 1/2 dozen thin cookies or 3 dozen thick cookies.
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