Dances, Thank you for the cookie recipe! I no longer have the stamina to mix a big batch of cookies together and then bake them all, but this is doable. Mix, put in fridge for when I want them, bake as many as I want at a time (I even used the toaster oven for a few), and they taste great! SharonG/FL

Mexican Wedding Cookies Butter Pretzel Cookies Here is a link that might be useful: Pillsbury

Here is the recipe that I have many, many times. It's not overly sweet. CREAM CHEESE COOKIES Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. 1 1/2 C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla 1/2 tsp almond extract 3 1/2 C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of 1/2 powered sugar and 1/2 flour, 1/4 to 1/2 inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375� oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375� oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter 1/4 tsp vanilla 1/4 tsp almond extract 1 egg white 1/4 C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy

This dough was like the soft dough you get with the famous Chocolate Crinkle cookies...only softer yet. There was no way they would have held up to baking. I'm quite certain all the ingredients were in their proper proportions as I had everything premeasured and premixed where called for, eggs to room temp, etc. because the recipe requires a few steps and is a little involved. I was especially careful to make sure the chocolate mixture was cooled down to room temp before adding the egg mixture because I've gotten in a hurry with similar doughs and the warm chocolate causes issues. The only other thing could be that I doubled this recipe from the start so maybe that is what caused the overly soft dough. Some recipes just don't multiply well. We'll see how things turn out tomorrow.