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Cut Out Cookies

3 1/2 cups unsifted flour
2 teaspoons baking powder
1/4 teaspoon salt
1 can (14 oz.) sweetened condensed milk
3/4 cup butter or margarine, softened
2 eggs
1 tablespoon vanilla extract or 2 teaspoons almond or lemon extract
colored sugar, optional
powdered sugar glaze

Combine flour, baking powder and salt. With mixer on low speed,
beat Eagle Brand, butter, eggs and vanilla in large bowl until
mixed. Beat at medium speed for 1 minute. Add flour mixture and
beat on low speed until combined. (If using portable mixer, use
wooden spoon to stir in last portion of flour mixture.) Divide
dough into thirds. Wrap and chill dough about 2 hours or until easy
to handle.

Preheat oven to 350. On lightly floured surface, roll out dough,
one portion at a time, to 1/8 inch thickness; cut with floured
cookie cutters. Reroll as necessary to use all dough. Place 1 inch
apart on ungreased baking sheets. Sprinkle with colored sugar if
desired. Bake 9-11 minutes or until very lightly browned around
edges (do not overbake). Cool. Store loosely covered at room
temperature. Glaze and decorate as desired. Makes about 5 1/2 dozen.

To make glaze, combine 2 cups sifted powdered sugar and 1/2 teaspoon
vanilla extract, almond extract, or lemon extract. Stir in enough
milk (about 2 tablespoons) to make glaze consistency. Tint with
food coloring if desired.

For a fancy trim, coat cookies with tinted powdered sugar glaze;
let dry. Drizzle with glaze tinted a contrasting color.


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