5. Cover dough closely with wax paper and chill in refrigerator overnight or several hours.
6. Then turn dough on a lightly floured board and roll thin. Cut with a floured cooky cutter. Garnish. Keep dough cold as it becomes sticky and hard to handle when warm.
7. Bake on ungreased baking sheet in a hot oven.
8. Remove to cooling rack. They will crisp as they cool.
Amount: 4 dozen large cookies Temperature: 425° F. Time: 8-10 minutes
[See page 20]
DOUGHNUTS
4 cups all-purpose flour
1 teaspoon Arm & Hammer or Cow Brand Baking Soda
1 teaspoon salt
¼ teaspoon cinnamon