White Christmas Cookies
By: Sandra Lee Smith, California 1 cup butter
2 cups sugar
4 eggs, well beaten
4 cups all purpose flour-sifted
1/8 tsp each nutmeg & cinnamon
Cream butter, gradually add sugar; beat with electric mixer until light and Fluffy. Beat in eggs. Sift together dry ingredients and stir into creamed Mixture. Store overnight in covered container. Roll dough very thin (I roll it out between 2 sheets of wax paper). Cut into shapes. Bake at 350 Degrees 1-13 minutes. Makes 16 dozen small cookies. *I always use parchment paper on the cookie sheets; this eliminates ever needing to butter the cookie sheets. Always cool cookies on wire racks. When completely cool, they can be stacked in plastic storage containers.
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