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CATEGORY CUISINE TAG YIELD
Eggs Cookie 48 Servings

INGREDIENTS

1 c Sifted all-purpose flour plus
2 tb Sifted all-purpose flour
2 ts Ground cinnamon
1/4 ts Salt
1/4 c Butter or margarine; softened
1/2 c Sugar
4 Eggs
1/4 c Sweet sherry

INSTRUCTIONS

Heat oven to 425 degrees. Grease cookie sheets well with unsalted
shortening. Sift together flour, cinnamon and salt. Work butter in a bowl
until creamy. Add sugar and beat until well blended. Add eggs one at a time
and beat well after each addition. Add dry ingredients alternately with
sherry, beating well. Drop slightly rounded teaspoonfuls 2 inches apart on
prepared cookie sheets. Bake 5-6 minutes, or until edges of cookies are
brown. Immediately remove cookies from sheet with a wide spatula, and as
each cookie is removed roll it around the handle of a wooden spoon to shape
it. If cookies become too cool to roll, return cookie sheet to oven for a
minute or two to soften cookies. Cool on cake racks. Makes about 4 dozen
cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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