| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Cookies, Holiday | 36 | Servings | |
INGREDIENTS
| 1 | c | Butter, softened |
| 1/2 | c | Plus 1 1/2 tb sugar |
| 1 3/4 | c | All-purpose flour |
| 1 | ts | Vanilla |
| Sugar for rolling |
INSTRUCTIONS
Preparation time: 15 minutes Baking time: 17 to 20 minutes per batch 1. Heat oven to 300 degrees. Cream butter and sugar. Add flour, a little at a time, then vanilla. Stir until blended. 2. Roll dough into small balls the size of a walnut, then roll the balls in sugar. Flatten with cookie stamp or bottom of a glass. Put onto ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20 minutes. This dough needs no chilling, rolling or cutting. It is easily doubled. Honorable mention went to Agnes Da Costa of Chicago. from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989 Posted to MM-Recipes Digest V3 #340 From: Linda Place <placel@worldnet.att.net> Date: Thu, 12 Dec 1996 01:07:01 +0000
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