| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 48 | Servings | |
INGREDIENTS
| 3/4 | c | Butter, softened |
| 1 | c | Sugar |
| 2 | Egg | |
| 1/2 | t | Vanilla extract |
| 2 1/2 | c | Flour, sifted |
| 1 | t | Baking powder |
| 1 | t | Salt |
| Sugar, for dusting opt |
INSTRUCTIONS
Thoroughly mix together the butter, sugar, eggs, and flavoring of choice. Sift together the flour, baking powder, and salt. Stir into the butter mixture. Chill for at least 1 hour. Roll out to 1/8-inch thickness. cut into desired shapes with cookie cutter dipped in flour. Re-roll the scraps and continue cutting until all of the dough is used. Place on an ungreased baking sheet. Sprinkle with sugar, if desired. Bake in a moderate/hot (400F) oven until delicately golden, about 6 to 8 minutes. Makes about 4 dozen 3-inch cookies. VARIATIONS Lemon Sugar Cookies: Follow the basic recipe above, except use 2 teaspoons grated lemon rind and 1 teaspoon lemon juice in place of the flavoring. Filled Sugar Cookies: Follow the basic recipe above except put together in pairs before baking with 1 tablespoon filling of your choice or a solid chocolate mint wafer between. Press the edges of the cookies together with the tines of a fork. Nut Sugar Cookies: Follow the basic recipe above except mix 1 cup of finely chopped nuts into the dough. ~- Betty Crocker's Picture Cook Book From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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