Hands-on Time: 15 minutes
Total Time: 35 minutes plus cooling time
Serves: 8 rocks
Heat the oven to 375°. With a mixer, blend the butter, 1 cup of the sugar, and the extracts for about 1 minute. Add the flour and salt. Stir in 3 tablespoons of the milk with a wooden spoon until the dough sticks together.
Form the dough into eight Plymouth Rock shapes (ours measure 3 by 4 inches and about 1/2-inch thick). Press a small rectangular lid (we used a spice container) into the dough to create a frame, then use a toothpick to engrave the date 1620.
Bake on a greased cookie sheet for 15 to 20 minutes, rotating the sheet halfway through, until the cookies begin to brown. Remove them and let them cool completely.
For a gray glaze, combine the remaining 1/4 cup of sugar and 1 tablespoon of milk with a drop of black food coloring and a drop of green food coloring. Adjust the color and, if needed, add milk to thin the glaze so that it's brushable. Apply it to the cookies with a pastry brush, then let it cool and harden for an hour.
Per serving (1 cookie) Calories 275, Total Fat 17 g (25%), Saturated Fat 11 g (53%), Cholesterol 45 mg (15%), Sodium 216 mg (9%), Total Carbohydrate 29 g (10%), Fiber 0.3 g (1%), Sugars 15 g, Protein 2 g (4%)