They are in cups and spoons because that is how I measure and bake. Someday I’d love to be able to add weights to the measurements so I can be more exact, but I don’t have enough time at the moment unfortunately. I’m pretty sure you can google conversions though.

I have between 1/8 and 1/4 tsp jammed between the screens (I have no clue how the flakes made it through the top screen).

Any help would be greatly appreciated!
TIA.

Christmas Cookies

6 cups sifted flour
1 tsp salt
2 cups butter (1 lb.) NO substitute!
2 cups granulated sugar
4 unbeaten eggs
2 tsp vanilla extract

Sift flour and salt together.
Cream butter until soft. Gradually add sugar,
creaming after each addition until it is
light and fluffy.
Add eggs and vanilla to butter sugar mixture and
mix well.(May become lumpy but keep mixing
until lumps are small.)
Add flour-salt mixture a little at a time and
mix well.
Cover bowl and refrigerate at least 5 hours.
Roll out dough to 1/8" thickness. Use a small
portion of dough at a time and be sure to
flour your board, rolling pin and cutters
often or dough will stick to board.
Cut out shapes with cookie cutters, dipping them
in flour each time.
Place on ungreased cookie sheet and bake at 375
degrees for about 10 minutes or until light
brown around the edges.
When cool frost.
We use as cutters a star, a bell, a tree and a
gingerbread boy who makes a fine Santa.
Makes 70 to 90 cookies depending on which cutters you use.