| 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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