1/4 cup granulated sugar
1/2 cup melted butter
2 eggs, beaten
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Pinch of nutmeg and/or pinch of cinnamon (optional)
Colored sanding sugar for decoration

In a large bowl, blend together the sugar and butter until well combined. Add beaten eggs and vanilla extract, stirring to combine.

In a separate bowl, mix together the flour, baking powder, and salt. Add to the butter mixture and blend together well. If desired, add nutmeg or cinnamon.

Place the dough in the refrigerate and chill at least 1 or overnight until pliable. 

Preheat oven to 350 degrees F.

On a lightly-floured board, roll dough 1/8-inch thick with your rolling pin; cut into desired shapes with your favorite mini or small cookie cutters.  Sprinkle the cookies with additional sugar and place 1-inch apart onto prepared ungreased cookie sheets. Always leave room between cookies on the cookie sheets.

Bake approximately 6 to 12 minutes or until lightly browned on the edges. Remove from the oven and cool on wire cooling racks. When cookies have cooled, decorated with colored sanding sugar.

Variations: Additions to this recipe may include flavored extracts or liquors, chocolate chips, butterscotch chips, coconut flakes, savories, fruits, herbs, savories, and/or spices to taste.

Using a dowel  or a straw, place a hole in the dough, before baking. Once the cookies have cooled, run a ribbon of your desired length through the hole and tie off in either a knot or a bow. Use the ribbon portion to place the cookie ornament on the tree, centerpiece or mantle. 

If using as a napkin ring, place the napkin inside the ribbon and place on the table.

 

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ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™ (RED WAGON PRESS), is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail, and special event industries.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

	AFTERNOON TEA...TIPS,TERMS and TRADITIONS By Ellen Easton 72 pages of how to’s, history, etiquette and FAQ about afternoon tea, serving styles and more.
	TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton 64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template & secret sources.

Each 5 x 7 paperback book fits into an A-7 envelope for easy mailing, great gift or party favor item. Each book is $20.00 post paid. Continental US Only. Final sale. (Wholesale and Fundraising accounts are welcome. Call for Special Prices) Please include your name, address and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256