| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Cookie |
36 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Sifted flour |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Soda |
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
From: tamale@aloha.net
Date: Tue, 06 Aug 1996 23:58:26 -1000
Source: LA Times
Sift together flour, salt, baking powder and soda. In bowl cream together
butter and sugar until light and fluffy.
Beat in eggs individually. Add vanilla. Gradually add dry ingredients to
creamed mixture, mixing well after each addition.
Shape dough into 1 1/2- to 2-inch rolls. Wrap rolls in foil. Chill at least
3 hours or overnight in refrigerator.
Cut into slices 1/8- to 1/4-inch thick. Bake on ungreased baking sheets at
375 degrees 10 to 12 minutes. Makes about 3 dozen.
Each cookie contains about: 77 calories; 83 mg sodium; 19 mg cholesterol; 4
grams fat; 9 grams carbohydrates; 1 gram protein; 0.02 gram fiber.
JEWISH-FOOD digest 304
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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