| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1 |
tb |
Cream |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
Serve these not-too-sweet cookies in the traditional English fashion with
your favorite cup of tea. They are delicious with a dab of jam or marmalade
and hold up well when dunking.
In a bowl, cream butter with sugar until very light. Add well beaten egg,
cream and vanilla. In a separate bowl, sift flour with baking powder; add
creamed mixture and blend well. Roll dough into a log and wrap in aluminum
foil. Chill overnight, or in freezer for 2 hours if rushed for time.
Preheat oven to 350°. Remove dough from refrigerator, slice very thin and
place on greased cookie sheet. Bake 5-8 minutes at 350°.
Variations: For various holidays decorate with colored sugar, beads or
icing. Or substitute almond or lemon extract for the vanilla to vary the
flavor.
Yield: 10 dozen. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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