Preparation / Directions:
Mix together in a large bowl all the ingredients, except sugar. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured board to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1 inch apart on a greased cookie sheet. Sprinkle with sugar to taste. Bake at 375 degrees for 8 to 10 minutes. Do not brown. Cool on wire rack.
NOTES: To make rolling the dough easier, use a pastry cloth and cloth -covered rolling pin. Rub flour evenly into the rolling pin cover and pastry cloth. Colored sugar may be used on top of cookies before baking, or, after baking cookies, omit sugar and decorate with frosting.
VARIATION: Divide dough and add 3 tablespoons unsweetened cocoa to half. Cover and chill doughs separately. Roll doughs separately into 2 rectangles about ¬ inch thick. Place plain rectangle atop cocoa rectangle; press together with rolling pin. Roll up lengthwise jell-roll fashion. Chill until firm. Cut into 1/8-inch slices. Bake 6 minutes.
Makes 48 cookies.
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