Ingredients Jump to Instructions ↓

  1. Cut Out Cookies

  2. 3 1/2 cups unsifted flour

  3. 2 teaspoons baking powder

  4. 1/4 teaspoon salt

  5. 1 can (14 oz.) sweetened condensed milk

  6. 3/4 cup butter or margarine, softened

  7. 2 eggs

  8. 1 tablespoon vanilla extract or 2 teaspoons almond or lemon extract

  9. colored sugar, optional

  10. powdered sugar glaze

  11. Combine flour, baking powder and salt. With mixer on low speed,

  12. beat Eagle Brand, butter, eggs and vanilla in large bowl until

  13. mixed. Beat at medium speed for 1 minute. Add flour mixture and beat on low speed until combined. (If using portable mixer, use

  14. wooden spoon to stir in last portion of flour mixture.) Divide

  15. dough into thirds. Wrap and chill dough about 2 hours or until easy

  16. to handle.

  17. Preheat oven to 350. On lightly floured surface, roll out dough,

  18. one portion at a time, to 1/8 inch thickness; cut with floured

  19. cookie cutters. Reroll as necessary to use all dough. Place 1 inch

  20. apart on ungreased baking sheets. Sprinkle with colored sugar if

  21. desired. Bake 9-11 minutes or until very lightly browned around

  22. edges (do not overbake). Cool. Store loosely covered at room

  23. temperature. Glaze and decorate as desired. Makes about 5 1/2 dozen.

  24. 2 cups sifted powdered sugar and 1/2 teaspoon

  25. vanilla extract, almond extract, or lemon extract. Stir in enough

  26. 2 tablespoons

  27. food coloring if desired.

  28. For a fancy trim, coat cookies with tinted powdered sugar glaze;

  29. let dry. Drizzle with glaze tinted a contrasting color.


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