1 cup granulated sugar

1 cup softened butter

3 ounces cream cheese, softened

1/2 teaspoon salt

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 egg yolk (reserve white)

2 1/4 cup all-purpose flour

In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well. Stir in flour until well blended. Chill dough for 2 hours. Pre-heat oven to 375 F. On lightly floured surface, roll out dough, one-third at a time to 1/8″ thickness. Cut using your favorite lightly floured cookie cutter. Place 1″ apart on ungreased cookie sheet. Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar. Bake for 7-10 minutes or until light golden brown. Cool completely on wire racks.

Butter Sugar Cookies

1 cups butter, softened

1 egg, beaten

3 cups flour

1 cups sugar

3 tsp. vanilla

1 tsp. baking powder

Blend together butter and sugar; add egg and vanilla. Gradually add flour and baking
powder. Chill for 30 minutes; roll out on a floured surface to 1/4″ thickness. Use your
favorite cookie cutters to create your cookie shapes. Place on baking sheets. Bake at
375 degrees for 7-10 minutes. Let cool completely before frosting. Makes 4 dozen.

So simple to decorate – Use our teapot, teacup and spoon cookie cutters to make memorable

tea parties.  Take the spoon for example, simply frost with a round # 4 decorator tip at the scoop side

of the spoon. Sprinkle a soft pastel edible glitter dust. Then finish frosting spoon handle. Its also

regal looking to sprinkle the entire spoon with a silver edible glitter dust. I also like to give the

teacups a thin silver dusting of dust for that antique china look.  Don’t forget to take a picture of your

work of art for a photo album of your decorating. It helps to see what you have done and gives you

new ideas.

2 Eggs

1/2 cup canned pumpkin

1/2 tsp salt

2 tblp lowfat milk

2 1/2 cups whole wheat flour

Preheat oven to 350 degrees F.

Blend eggs and pumpkin;  add salt, dry milk,  and flour.

Add water as needed to make the dough somewhat workable.

The dough will be dry and stiff, don’t be concerned with crumbs left in the bowl.

Mix dough with your hands as the dough is too stiff for a mixer.

Roll to 1/2″ thick.  Using dog bone cookie cutters cut out the dough.

Place 1″ apart on ungreased cookie sheet. Bake for 20 minutes on one side,

then turn over and bake another 20 minutes.

We have a Saint Bernard that has a very sensitive stomach.  Even a piece of grilled

fish or chicken has her feeling sick. She eats these treats without any trouble.