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Giant Christmas Card Cookies
by Karen, Canada

Cookies are so big you can fit only one or two on a cookie sheet. After you bake them, add a special icing message or decoration. Then give them away just like Christmas cards.

type: refrigerator, rolled
makes: 10 large cookies

1-1/2 cups butter or margarine
2 cups brown sugar
1 egg
4 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
colored sugar or crushed sugar cubes, optional
decorator icing
red cinnamon candies

Beat butter or margarine on medium speed for 30 seconds.
Add brown sugar and beat until fluffy.
Add egg and beat well.
Stir together flour, cinnamon, nutmeg, cloves, and baking soda.
With mixer on low speed gradually add flour mixture to butter mixture, beating well.
Cover and chill in refrigerator about 2 hours or until firm enough to roll out.
Preheat oven to 350F.
For each cookie, roll 3/4 cup of the chilled dough about 1/4 inch thick directly onto an ungreased cookie sheet. (Keep remaining dough refrigerated.)
Using floured cardboard patterns and a table knife cut out desired shapes.
Remove excess dough.
Sprinkle cookies with colored sugar or crushed sugar cubes, if using.
If you want to tie a ribbon on your cookie card, make a small hole in the top of the cookie.
Bake for 10 to 12 minutes or until edges are browner than centers. Let cool on cookie sheets 8 minutes.
With a pancake turner lift cookies onto a cooling rack to finish cooling.
Decorate cookies with decorator icing and red cinnamon candies.
If desired, run a ribbon through the hole and tie a bow.
Store cookies in airtight container up to 2 days.

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