---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GREAT-SHAPE COOKIES
  Categories: Cookies
       Yield: 30 servings
  
     1/2 c  Butter
       1 c  Granulated sugar
       2 x  Large eggs
       1 tb Milk
 
 ----------------KNEAD IN 1/4 C FLOUR LATER----------------
   2 1/2 c  All-purpose flour,save 1/4 c
       2 ts Baking powder
     1/4 ts Salt
     1/2 ts Vanilla
     1/2 ts Almond
  
   CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the
   dough in the freezer to chill, if in a hurry, for 1-2
   hours. Heat oven to 300 degrees. Grease cookie sheet
   (only ONCE). No need to grease it each time.
     Add ingredients together, saving out the 1/4 cup of
   flour. Knead the 1/4 cup flour into the dough now,
   chill. Roll out, using flour on surface, cutters and
   rolling pin, generously. Try to get more flour on tiny
   places.
      This is a great recipe for the creased cookie
   cutters, because it is delicious and dough does not
   lose its shape. For this type of cutter, roll to about
   1/4 thickness, so dough is just thick enough to leave
   the cutter imprints. Ordinarily, roll dough to 1/4
   thickness for best results. Any cookie will lose
   detail and shape when it is too thick. This cookie is
   good iced with thin royal icing. Cookie stays soft,
   but is not terribly fragile. Source: Shared with me by
   Mary Billersen of Cin. because I helped her replace
   some favorite cookie cutters she'd lost. These cookies
   have been a tradition in her family for generations.
   Dolores McCann, Hamilton OH
   
   Dolores McCann, Prodigy Food & Wine Board
  
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