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While placing the cookies on the baking tray, keep them a bit distance apart, as they need space to swell.
- Cream butter with 175g of the sugar until light and fluffy, and then beat in the egg and milk.
- Stir in the remaining ingredients except sugar and mix well till smooth.
- cover and refrigerate the mixture till firm enough to handle.
- On a lightly floured surface, roll out the mixture as thinly as possible.
- Sprinkle evenly with the remaining sugar and cut out diamond shapes about 5cm (2") in length.
- Place on greased baking sheets.
- Bake at 190*c (375*f) for 5-10 mins. ot till lightly browned.
- Cool on a wire rack.
This recipe was contributed by Stgurbani on 26 Jan 2001
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