to be plump.) Cut into shapes with small 1 to 1 1/2-inch cookie cutters ~ hearts and stars work nicely. Gather up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart on ungreased baking sheets. 4. Bake cookies until they just begin to take on the slightest tinge of color, about 10 mins. Cool on wire racks and store in an airtight container up to 1 week. Makes about 6 dozen small cookies. Recipe By : Sarah Leah Chase's Cold-Weather CookingISBN 0-89480-752-8 ----