Cookies

Perfect Cutout Cookies

81

This recipe makes the very best shaped cookies, which keep their detail even after baking! No more lumpy snowmen and overstuffed angels!

60
3 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk
3/4 cup butter
2 eggs
1 tbsp vanilla
Combine flour, baking powder and salt. In large bowl with mixer on low speed, beat milk, butter, eggs, and vanilla until just blended. Beat on medium speed until smooth. Add flour mixture and beat on low speed until blended. Mixture will be very thick. If it is too soft or sticky, refrigerate until easier to handle. Preheat oven to 350. On a lightly floured surface roll out one portion of dough to 1/8-inch thickness. Cut shapes, gather dough and reroll to use entire portion. Repeat with remaining dough, placing cutouts 1 inch apart on ungreased cookie sheets. Sprinkle with colored sugar is desired, bake 8-10 minutes or until very lightly browned around edges (do not overbake!!). Cool 5 minutes before removing to wire racks. Makes 5 dozen medium-small cookies. Store these cookies for several months in the freezer in a tightly sealed container. If you glaze or ice the cookies, make sure they are completely cool before decorating.
Nutritions

Calories
77

Sodium
23mg
0% DV

Fat
2g
4% DV

Protein
1g
3% DV

Carbs
10g
3% DV

Fiber
0.3g
1% DV

Delicious 3-Bean Spanish Vegan Paella

458

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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