This recipe is good when you
want to use shapes in cookie
cutters. The dough holds its
shape and won’t spread during
baking. Make sure you let your
oven preheat for at least ½ hour
before baking these cookies. Chill
the dough either before or after
you shape the cookies.

6 cups Daisy All-Purpose Flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or a flavoring
1 tsp. salt

Cream butter and sugar until
light and fluffy. Add eggs and
vanilla. Mix well. Mix dry
ingredients and add a little
at a time to butter mixture.
Mix until flour is completely
incorporated and the dough
comes together.

Place a glob of cookie dough
between two sheets of parchment
paper.  Roll it out to the desired
thickness then place the dough
and paper on a cookie sheet and
put it into the refrigerator.  Continue
rolling out your dough between
sheets of paper until you have used it
it all.  Chill the dough about 1 hour
until firm.  Cut out cookies in desired
shape.  Re-roll leftover dough and
repeat the process as needed.  
Bake on ungreased baking sheet
at 350 degrees for 8-10 minutes or
until just beginning to turn brown
around the edges.  This recipe can
make up to 5 dozen 3” cookies.
They store well.

Buttercream Frosting

1-cup butter
1 - 32 oz. package powdered sugar
2/3  cup milk
1 T. vanilla

Beat butter at medium speed with
an electric mixer until creamy;
gradually add powdered sugar
alternately with milk, beating at
low speed until blended after each
addition.  Stir in 1 T. vanilla. Frost
cookies and decorate to suit the
season of the year.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279