“These were from my mother’s mother, actually,” says Traverse City’s Carol Stone, cookie goddess and baker extraordinaire. “I never make less than four batches at a time. My kids are in school, and I always end up being room mother for all three. That’s where the cookies go!”
Carol’s tip: roll these out really thick so the cookies are fat. These also freeze great.
- 1 cup margarine (or butter)
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon almond extract
- 4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Carol’s Dip-It icing
Melt 1 cup margarine, preferably white if available. Add 6 cups confectioners sugar, 1 tablespoon vanilla and 1 tablespoon almond extract. Add 6 to 8 tablespoons hot water, stirring until desired consistancy is reached. Add food coloring if desired. Dip tops of cookies into icing. Decorate as desired.
Preheat oven to 350 degrees. Combine margarine (or butter), sugar, eggs, vanilla and almond extract. Beat until creamy. Add remaining ingredients; mix well. For best flavor, allow dough to sit covered on counter for a couple of hours. Roll out on floured surface. Cut out with your favorite cookie cutters, top of a glass, a small bowl, or anything you want. Spray cookie sheets with non-stick spray. Bake 6–10 minutes, depending on thickness. Frost with your favorite frosting, or use Carol’s.
Yield 2 dozen “Carol-sized” (translation: huge) cookies—you might get more!