350º, 8-10 Minutes

- Add the sifted ingredients into the creamed mixture a ½ cup at a time with an electric mixer on medium speed. Gradually beat or stir in the flour mixture to form a smooth, slightly stiff dough. If it seems soft, stir in 1 to 3 tablespoons more flour. Let the dough stand for about 5 minutes, or until firmed up slightly.

- In the same large bowl divide the dough in half.  Cover it with plastic wrap and refrigerate for 1 hour.

- Divide into balls of about the size of softballs.  Place each ball between large sheets of wax paper. Roll out the dough to ¼ inch thick; flip it over to look for creases to fix on the other side.  

- Stack the rolled portions (paper still attached) on a tray or cookie sheet. Refrigerate for 30 or more minutes.       

- While the dough is ‘chillin’ - Preheat the oven to 350 degrees Fahrenheit and

grease several cookie sheets to have them ready and get out your cookie cutters.  Place about ½ cup of flour on a paper plate to dip the cookie cutters in. 

- Work with one rolled sheet of dough at a time and leave the remaining dough in the refrigerator.

- Carefully peel off one side of wax paper and lightly pat back into place. Turn the dough over and peel off the second side of wax paper.  

- Before each cut DIP the cookie cutter in the flour on the plate, then cut out the cookies.  (If the dough softens too much to handle, return it to the refrigerator or freezer until it firms again.)

- Carefully transfer the cookies with a spatula, (the metal ones work best) to the cookie sheet about 2 inches apart.  If the spatula gets ‘sticky’ with dough – dip it in the flour too as you go.

- This is the time to place toothpicks or spaghetti pieces for holes to string/ribbon your cookies later.  Leave these in place while they bake. 

- Before baking you can shake on colored sugar, sprinkles, place on small red cinnamon candies, mini chocolate chips, raisins, etc. and pat them down lightly. 

- Bake for 8 to 10 minutes in a preheated 350° oven.

- Continue cutting out the cookies until all the dough is used.  

- Of course you can add frosting to the cooled baked cookies.  

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