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Happy Autumn everyone (although it's not very fallish here in Texas yet, still in the 90's). Just wanted to respond to Ramona in Mass's request for large cookies. The following recipe is the only cutout sugar cookie recipe I make anymore. It's firm enough to make large cookies, but tender also. I use it to make large hearts at Valentines and large trees at Christmas. I usually only get 9 cookies when making the large ones, but about 4 dozen when making regular sized cut outs:

Rolled Nutmeg-Sugar Cookies
3 cups of flour
3/4 teaspoon of soda
1 cup of shortening (I use Crisco but NOT butter flavored)
1 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
2 eggs, beaten
1/4 cup milk

Combine flour, soda, baking powder, and nutmeg. Cut in shortening. Mix vanilla, eggs, and milk together. Add to dry ingredients. Mix just until blended. Place in plastic wrap, flatten into disc shape and chill for 2 hours. Roll out half of dough on floured surface, keep other half chilled. Cut with desired cookie cutters. Bake at 375* on ungreased cookie sheets for 10 minutes for regular sized cookies, about 12 minutes for larger. (Just check a couple of minutes early to see how fast they bake in your oven). Cool on racks, then ice and decorate. The icing I use is in yesterday's newsletter.

This recipe for Lace Cookies is my all time most requested recipe. I sent this in many years ago, but thought I'd send it again for the holidays. This cookie is so good that both my mother and mother-in-law request it for their birthdays instead of cake!
Lisa (East Texas)

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