3 eggs
1 cup butter or margarine, softened
2 cups sugar
½ cup evaporated milk
1 tablespoon almond extract
7½ cups self-rising flour
Vanilla Icing (below)

Preheat oven to 375°F.  Spray cookie sheet with non-stick vegetable spray.

In a large mixing bowl, beat eggs until frothy.  Add butter, sugar, evaporated milk; beat until well blended.  Gradually stir flour into egg mixture until thoroughly combined.  On a lightly floured board, roll dough to ¼-inch thickness and cut with cookie cutters.  Place, 1-inch apart, on prepared cookie sheets.

Bake 10 to 12 minutes or until lightly browned.  Remove from cookies sheets; cool on a wire rack.

ICING

2 cups confectioners’ sugar
3 tablespoons evaporated milk
1 teaspoon vanilla extract
1 to 3 drops food coloring

In a medium bowl, combine confectioners’ sugar and enough milk to make of spreading consistency.  Stir in vanilla.  Divide icing into containers and add food coloring to obtained desired colors.  Ice cookies as desired.  Let icing dry before storing in an airtight container.

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