Ingredients
1 1/2 cups butter, softened to room temp
1 1/2 cups sugar
4 eggs, beaten
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon almond extract
5 cups flour
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
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Cream butter and sugar in a large mixing bowl. Add eggs and extracts; mix well. In a separate bowl combine flour, tartar, salt, baking soda and nutmeg. Gradually add flour mixture to wet ingredients blending thoroughly. Place dough in greased bowl and refrigerate overnight. Preheat oven to 350 degrees. Roll out dough on floured surface, cut with cookie cutters and bake on greased cookie sheet for 10-15 minutes or until golden brown on bottom.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls