| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | The, Freezer, Cookbook© | 12 | servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Margarine |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 2 | ts | Cream of tartar |
| 1 | ts | Baking soda |
| 2 1/4 | c | Flour; sifted |
INSTRUCTIONS
375 ° F / 10-12 minutes 1. Cream butter and sugar; add egg, vanilla, salt, cream tartar, and baking soda. Mix well. 2. Add flour. Refrigerate for 1/2 hour or more. Shape in small balls, roll in granulated sugar, and place on greased cooky sheet. 3. Press balls flat, using the bottom of a smooth glass or jar. Rub bottom of glass or jar with shortening; then dip in sugar and press cookies gently. 4. These cookies spread, so don't put them too close together on the cooky sheet. Bake. 5. For further flavor variation and 1/2 cup of chocolate morsels to 1/4 of a single recipe. NOTES : "An easy all-purpose sugar cooky. It too can be varied with the addition of chopped nuts or of cocoa for chocolate-flavored cookies. I usually make a double batch, take out half the dough, and then add cocoa to the other half, making 2 different kinds of cookies at one time." (Charlotte Erickson, author) Recipe by: The Freezer Cookbook© by Charlotte Erickson Posted to MasterCook Digest by "Brian and Claudia Nagel" <uh_oh@pacbell.net> on Jan 16, 1999, converted by MM_Buster v2.0l.
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