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Spiced Cookie Dough

DIRECTIONS

Cream the butter and sugars in the mixer. When soft and fluffy, beat in the eggs, then the spices, seasonings, baking powder, and enough of the white and rye flours to make a firm dough.
Wrap and chill 24 hours.
Form the dough by rolling it out 1/4" thick.
For metal cutters or paper patterns you fashion yourself, cut the dough to the general size of the design. Roll the dough up on your rolling pin, and unroll it on a buttered and floured baking sheet. Then cut it
For metal cutters or paper patterns you fashion yourself, cut the dough to the general size of the design. Roll the dough up on your rolling pin, and unroll it on a buttered and floured baking sheet. Then cut it.
Flour wooden or plastic molds. Cut a piece of dough the general shape of the design, unroll the dough onto the mold, press it into place, and work off excess dough with your fingers. Knock out the molded dough onto a buttered and floured pastry sheet, and correct the design if necessary with a small knife or other object.
Bake about 15 minutes at 350°F. When dry and firm to the touch. Cool on a rack.