Melba's Jammin' wrote:
> . . . is a very nice accompaniment to the Thanksgiving and Christmas
> cookies. I will bring the turkeys and the cornucopii (I made that up)
> to the frozen northland later in the week where Small Child (she is
> nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
> schmear the frosting and she will sprinkle the sprinkles, except that
> most will wind up in her tummy. I have about 18 cookies for us to do
> then.
>
> The other cookies (stars and and angels and peoples) will go into a tin
> in the freezer for decorating later on, closer to Christmas.
>
> The cookies are exceptionally tasty this year. The wine is pretty good,
> too, considering it's red. I've got mine over an ice cube. My second
> glass is tasting pretty good, but my shoulders kind of ache. Help me,
> Mama. :

Yup, the Beaujolais this year are darn good... for glorified grape juice
that they are!

I look forward to the Nouveaus every year. Some are disappointing,
others are so-so, and the rest are fresh-fruity and food-friendly. I
haven't tried them with cookies, however, but friendly is friendly, right?!


>
> * Exported from MasterCook Mac *
>
> Sugar Cookies
>
> Recipe By : Posted yet again by Barb Schaller to rec.food.cooking,
> 11/20/05
> Serving Size : 66 Preparation Time :12:00
> Categories : Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 cups sifted cake flour (14 oz.)
> 2 1/2 tsp. baking powder
> 1/2 tsp. salt
> 2/3 cup soft shortening (5 oz.)
> 1 1/2 cups sugar (11-1/2 oz.)
> 2 eggs -- unbeaten
> 1 tsp. vanilla extract
> 1/2 tsp or so of almond extract
> 4 tsp. milk (FF half and half this year - 2005)


<snippage>

I'm sure I've made this recipe in the past. If it's the one I'm thinking
of, it does handle beautifully and the finished cookies handle well, too.