Christmas Butter Cookies
4 C sifted flour
2 C butter (1 pound)
1 C sugar
1 tsp almond or vanilla extract
Sift flour and return to sifter.
Wash butter until waxy, drain and work out all water.
Then cream butter until whipped cream consistency.
Add sugar gradually, creaming all the while
. When thoroughly blended add well-beaten eggs and flavoring. Stir in flour gradually.
The butter and eggs must be well creamed, the eggs well-beaten.
No liquid is needed; neither baking powder or soda are needed.
Chill dough thoroughly. Work with a small portion at a time because you do not want it to get warm.
Roll the dough thin and use cookie cutters or use a cookie press.
Bake in moderate 350-375 degree oven about 12 minutes.