• 3 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
• 3/4 cup (1 1/2 sticks) butter or margarine, softened
• 2 eggs
• 2 teaspoons vanilla or 1 1/2 teaspoons almond or lemon extract.
• Ready-to-spread frosting

1. Pre-heat oven to 350 degrees F.
2. Grease baking sheets; set aside.
3. In medium bowl, combine flour baking powder and salt; set aside.
4. In large bowl, beat Eagle Brand milk, butter, eggs and vanilla until well blended.
5. Add dry ingredients; mix well.
6. On floured surfaced, lightly knead dough to form smooth ball.
7. Divide into thirds.
8. On well-floured surface, roll out each portion to 1/8 inch thickness.
9. Cut with floured cookie cutter.
10. Place 1 inch apart on prepared sheets.
11. Bake 7-9 minutes or until lightly browned around edges.
12. Cool completely.
13. Frost and decorate as desired.
14. Store loosely covered at room temperature.

    Makes about 6 1/2 dozen cookies.