1 lb. butter, slightly softened
1 1/2 c. sugar
1 tsp. vanilla (or other extract)
1 egg, well beaten
2 tsp. milk, cream, rum or brandy
4 c. sifted flour
1/2 tsp. salt (optional)
1/2 to 1 cup chopped blanched almonds or other nuts (optional)

Remove butter and eggs from refrigerator 15 minutes before mixing cookies (or until butter has slightly softened, but is still firm).

Cream butter and sugar. Add vanilla. Add eggs. Sift flour and salt. Add to sugar mixture and mix well. Once the flour has been added, do not overmix to avoid tough cookies.

Shape into rolls (if making round cookies) and wrap in wax paper or plastic wrap and refrigerate. If rolling out to make cut cookies, shape into flattened disks. Refrigerate for at least 30 minutes.

Roll out 1/4 inch thick and cut with cookie cutters or if dough was rolled into log shapes, slice off circles 1/4-inch thick. If making circles, the log may be rolled in chopped nuts before slicing. Omit nuts when making cut-out cookies.

Bake on lightly greased cookie sheets at 400°F for 8 to 10 minutes or at 350°F for 10 to 15 minutes (your choice). It helps to have an accurate oven thermometer inside the oven if not using a digital oven. Ovens tend to become hotter for the second and third batch of cookies unless they have an accurate temperature control, so you may need to adjust the temperature downward when baking large batches of cookies.

Length of time to bake depends on size and thickness of cookies; watch carefully towards end of cooking and bake only until very lightly golden.

Makes approximately 5 to 6 dozen.

Submitted by: CM