Sophie'S Butter Cookies

1. 1

   Cream the butter, Crisco and sugar together.

2. 2

   Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!

3. 3

   Gradually add 3lbs of flour.

4. 4

   When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.

5. 5

   Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.

6. 6

   Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.

7. 7

   Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.

8. 8

   Bake for 10-13 in a preheated 375u00b0 oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.

9. 9

   I usually can fill about four medium sized cookie tins. Yield is approximate.

* Per serving · 4 servings · Values may vary.

No additional tips available.