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2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 c. butter or margarine
1 c. sugar
1 egg
2 Tbsp. milk
1/2 tsp. vanilla
assorted decorations (colored
sugar, small multicolored
decorative candies and/or
crushed hard candies)
narrow ribbon
assorted tinted creamy white
frostings (use Butter
Frosting or a creamy white
frosting mix)

In a small mixing bowl, stir together flour, baking
powder and if desired, nutmeg. Set flour mixture aside.
In a large mixer bowl, beat butter or margarine with an
electric mixer on medium speed until softened, about 30 sec-
onds. Add sugar and beat until fluffy.
Add egg, milk and vanilla, then beat well. Gradually
add flour mixture and beat until well blended. Cover and chill
dough, about 1 hour.
Roll out dough, half at a time, on a lightly floured
surface to about 1/4-inch thickness. Cut into desired shapes
with cookie cutters or knife, rerolling dough as necessary.
Transfer cookies to ungreased cookie sheets.
With a plastic drinking straw, make one hole at top of
each cookie. Bake in a 375 degrees oven for 8 to 10 minutes, or until
cookies are light brown around edges. While cookies are hot,
if necessary, reopen holes with a toothpick. Remove cookies
from sheet to a wire rack, then cool completely.
Put assorted decorations in individual small plastic
bowls. Tie a small piece of ribbon in the hole of each cookie
for hanging. Let guests decorate the cookies by attaching the
decorations to the cookies with some frosting. Let cookies
stand about 30 minutes or until the frosting is slightly dry.
Makes about 36 cookies.

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