Rubber Stamp Sugar Cookies
Rubber Stamp Sugar Cookies recipe
Yield
36 servingsPrep
15 minCook
15 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
milk
or cream |
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
milk
or cream |
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
nutmeg
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream butter and sugar together.
Beat in egg, then milk.
Add vanilla.
Blend salt and nutmeg into flour.
Mix flour into dough.
Knead, then chill for 20 min.
Roll dough out about 1/8-inch thick, then cut into shapes with cookies cutters.
Bake at 350℉ (180℃) for 10 to 12 minutes.
Decorate with your favourite icing or whatever you like.
