| 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
A Message from our Provider:
“Man is surrounded by the wonders of God.”