TEA CAKE CUTOUTS

Tea Cake Cutouts

1/4 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup milk
Sugar or colored sugar crystals

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add flavorings, and beat until blended.

Combine flour and baking powder; add to creamed mixture alternately with milk. Mix just until blended after each addition. Divide dough into 4 equal portions; wrap each portion in plastic wrap. Chill at least 2 hours.

Work with one portion of dough at a time, and store remainder in refrigerator. Roll dough to 1/8 inch thickness on a well-floured surface. Cut with a 2 1/2-inch shaped cookie cutter, and place on greased cookie sheets. Decorate with sugar, if desired. Bake at 375 degrees F for 5 to 6 minutes or until edges brown. Cool.

Makes 60.