Christmas Card Cookies
|Packed brown sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened|
|All purpose flour||4 Cup (64 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Assorted colors||2 Tablespoon|
Cream sugar and butter; add egg.
Beat till light and fluffy.
Stir flour with spices and baking soda; add to creamed mixture.
Cover; chill till firm,for about 2 hours.
For Giant Christmas Cards: For each cookie, roll 3/4 cup of the dough to 1/4-inch thickness directly on ungreased cookie sheet.
Shape or cut into desired form star, bell, circle, rectangle, or tree keeping 1/4 inch thick.
Remove and reroll excess dough.
Bake, one at a time in 350°F oven for about 12 minutes.
Cool 10 minutes; remove to rack to cool more.
Decorate as for Christmas cards, writing messages with decorator icing in desired colors.
Let stand till icing is set before wrapping as gifts.