Pretty herb cookies

Makes about 90 cookies

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(I always freeze half the dough for another day. We decorated the cookies with printed icing sugar sheets from Value Baking Supplies in Brackenfell (0304 021 981)).

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• 1 250 ml (5 c) flour
• 20 ml (4 t) baking powder
• 2.5 ml salt
• 450 g butter cubes, room temperature
• 250 ml (1 c) caster sugar
• 1 can condensed milk
• 2 large handful of mint and dill, finely chopped

Preheat the oven to 160 ° C. Spray 3 large baking trays with nonstick spray.

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1 Sift the flour, baking powder and salt. Beat the butter and sugar until light and fluffy. Add the condensed milk and beat until smooth.

2 Add the dry ingredients and herbs to the butter mixture and divide into four.

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3 Wrap in plastic wrap.

4 Let rest for 20 minutes in the refrigerator or until firm.

5 Roll the dough 5 mm thick on a lightly floured work surface. Use a cookie cutter of your choice to cut the cookies. Pack it on the baking sheets. Press a hole in the top of each cookie so you can pull a string through them.

6 Bake for 10-15 minutes or until lightly browned.