Versatile cut-out cookies

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Versatile Cut-Out Cookies
  Categories: Cookies
       Yield: 78 servings
  
   3 1/2 c  All-purpose flour; unsifted
       1 tb Baking powder
     1/2 ts Salt
      14 oz Sweetened condensed milk
     3/4 c  Butter or margarine;
            -softened
       2    Eggs
       1 tb Vanilla extract
            Or 2 teaspoons almond
            Or lemon extract
  
   Recipe by: Treasury of Christmas Recipes
        Combine the flour, baking powder and salt.  In a large mixer bowl,
   beat the condensed milk, margarine, eggs and vanilla extract until well
   blended.  Add the dry ingredients; mix well. Chill for 2 hours. Preheat
   oven to 350 degrees; grease cookie sheets. On a floured surface, knead the
   dough to form a smooth ball. Divide into thirds. On a well floured surface,
   roll out each portion to 1/8-inch thick. Cut with floured cookie cutters.
   Reroll as necessary to use all of the dough. Place 1 inch apart on the
   cookie sheets.  Bake for 7 to 9 minutes, or until lightly browned around
   the edges.  Do not overbake.  Cool.  Frost and decorate as desired. Store
   loosely covered at room temperature.
         Penny Halsey (ATBN65B). Variations. Chocolate Cookies: Decrease the
   flour to 3 cups.  Add 1/2 cup unsweetened cocoa. Proceed as above. Makes 6
   1/2 dozen. Mincemeat Peek-a-Boo Cookies: Prepare and roll the dough as
   above. Cut into 3-inch rounds. Using a sharp knife, cut an X in the center
   of half of the rounds.  Place 1 teaspoon mincemeat in the center of the
   remaining rounds.  Top with the cut rounds; press edges to seal. Bake for 8
   to 10 minutes. Cool. Sprinkle with powdered sugar, if desired. Makes 4
   dozen.
      Stained Glass Cookies:  Prepare and roll the dough as above. Using
   3-inch cookie cutters, cut into desired shapes. Cut out holes for "stained
   glass" in each cookie with small cutters or a knife. Place on aluminum
   foil-lined cookie sheets. Fill the holes with crushed hard candies. If
   planning to hang the cookies, make a hole in each cookie near the edge with
   a straw.  Bake for 6 to 8 minutes, or until the candy has melted. Cool for
   10 minutes; remove from the foil. Makes 8 dozen. Cinnamon Pinwheel Cookies:
   Decrease baking powder to 2 teaspoons.  Prepare and chill the dough as
   above.  Divide into quarters.  Roll each quarter of dough into a 16 x
   8-inch rectangle.  Brush with melted margarine or butter. Top each with 2
   tablespoons sugar combined with 1/2 teaspoon ground cinnamon. Roll up
   tightly beginning at an 8-inch side.  Wrap tightly; freeze for about 20
   minutes until firm.  Cut into 1/4-inch thick slices. Place on ungreased
   baking sheets.  Bake for 12 to 14 minutes, or until lightly browned. Makes
   6 1/2 dozen.
  
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