| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine; softened |
| 1 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla (or vanilla sugar; dissolved in the egg) |
| 2 |
ts |
Baking powder |
| 3 |
c |
Flour |
INSTRUCTIONS
This one is from a package of Wilton Cookie Cutters. It's easy to work
with, very tasty:
Preheat oven to 400. In a large bowl cream butter and sugar with electric
mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a
time, mixing after each addition. The dough will be very stiff
:blend last flour in by hand. Do not chill dough. Divide dough into 2
balls, On a floured surface, roll each ball in a circle approx. 12" in
diameter and 1/8" thick. Use cutters as guide; the dough should be only
slightly thinner than cutter. Bake cookies on ungreased cookie sheet on top
rack of oven for 6 to 7 minutes, or till cookies are lightly browned.
Posted to JEWISH-FOOD digest V97 #317 by EGRocky <EGRocky@aol.com> on Dec
4, 1997
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