This recipe for rolled out sugar cookies is great - I made 20 dozen of them yesterday!

Grandma Mattison's Sugar Cookies (Norweigan)

1 cup butter
2 cups sugar
4 eggs
1/2 tsp. vanilla
1 tsp. ground nutmeg
1 Tbsp. baking powder
1/2 tsp. salt
5 cups flour
Cream butter and sugar, add eggs, vanilla and nutmeg. Mix well. Add mixture of flour, salt & baking powder. Mix well. Chill before rolling out.

OR roll the just mixed dough (divide into 1/4th) between sheets of wax paper, set on a cookie sheet in the fridge for 10-15 min. Get out one sheet of rolled out dough (paper, dough, paper) keep others in the fridge. Loosen paper, lightly dust dough with flour, replace paper, turn over, remove top paper, cut out cookies.

Bake 425 d. for 6-8 min, depending on thickness.

Cookie Icing - Beat together 4 c. sifted powdered sugar, 1/4 c. butter, 1/2 tsp. almond flavor, 1/2 tsp. vanilla and water to desired consistency (1/4 to 3/8 c. If you have dried egg whites or meringue powder available, add 2 tsp with powdered sugar. (Icing will dry nicely and quickly) Freeze extra icing for another use - is also good on coffeecakes and cinnamon rolls.

Raspberry Tarts using above cookie dough
Roll out dough 1/8" thick, cut with a 2' round cutter.
Spread 1/2 tsp. seedless red raspberry preserves in center of half of the rounds. Lightly moisten around the edges.
Cut out centers of the remaining rounds with a canape cutter or a donut hole cutter. Place on top of filled rounds, seal edges with a fork.
Bake at 350 d. until lightly brown around edges. About 13 min.