Favorite Sugar Cookies

A Valentines, Easter, Halloween, Christmas tradition in my home growing up. The nutmeg gives these a tangy, delicious flavor.

1 1/4 c (283 grams) butter, softened
2 c white sugar
2 eggs
1 t salt
4 t baking powder
1 t nutmeg
5 c (4 3/4 Australian cups) all-purpose, unbleached flour
1/2 c milk

Cream butter and sugar until light colored and fluffy.

Add eggs and beat.

Add dry ingredients and milk, alternately and mix.

 Roll dough 1/4 inch thick (no thinner or they will be too crispy) on a well floured surface and cut into desired shapes.

Bake at 350 degrees for 8-10 minutes. Bake only until barely light brown around the edges.

Good frosted or plain.

Yield: 4-5 dozen.

Frosting that hardens enough to stack but is still really yummy (modified from http://allrecipes.com//Recipe/sugar-cookie-icing/Detail.aspx)

2 cups powdered (icing) sugar
6 teaspoons milk
4 teaspoons light corn syrup (or glucose)
1/2 teaspoon vanilla or almond extract
gel food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup (or glucose) and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.