- 1/2 cup [115 g] butter or shortening
- 1 cup [200 g] sugar
- 2 eggs
- 1 teaspoon [5 mL] vanilla
or
1 teaspoon [5 mL] nutmeg
or
1/2 teaspoon [2.5 mL] lemon extract
- 1 tablespoon [15 mL] milk
- 2 1/4 cups [460 g] all-purpose flour, sifted
- 1 teaspoon [5 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
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- Cream butter or shortening; beat in sugar, until well mixed.
- Beat in eggs and vanilla, nutmeg or lemon extract, and milk.
- Mix together sifted flour, baking powder, baking soda and salt; well mix into creamy mixture.
- Shape dough into a roll; wrap and refrigerate roll as you would refrigerator cookies, or refrigerate dough until cold enough to roll.
- Preheat oven to 425°F [220°C].
- Slice dough roll, or roll dough before cutting it using a cookie cutter.
- Arrange cookies onto a greased cookie sheet.
- Bake into preheated oven, for 8 to 12 minutes.
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