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Depending on the size of the cookie cutters you use you will yield 2 or 3 dozen cookies.
2 C. all purpose flour
1/2 t. baking powder
1/4 t. salt
1/2 C. butter at room temperature
3/4 C. sugar
1/4 t. nutmeg
1 T. milk
Measure the dry ingredients and set them aside. I just use a piece of waxed paper. Cream the butter and sugar until fluffy and add the egg, and milk blending well.
Gradually add the flour and mix until it forms a stiff dough. Knead a time or two and form a smooth ball. Wrap in plastic wrap and chill the dough at least for 15 minutes.
Roll on a floured board to between 1/8" and 1/4" thick and cut with floured cookie cutters. Bake on an un-greased baking sheet at 375 degrees F. for 10 to 12 minutes. The cookies should be puffed up but not brown. You may see just barely trace of brown at the very edge. Do not over bake. Let cool a few minutes before removing from the pans. Cool completely before applying the cookie frosting.
1 C. powdered sugar
1 T. soft butter
1/2 T. vanilla
1 T. heavy cream
Mix all ingredients together well. Add additional heavy cream a drop at a time until you achieve the desired consistency. You may add a drop or two of food color if desired.