| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cookies, Londontowne |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Sifted flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cream of tartar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Butter |
| 1/2 |
ts |
Vanilla |
| 1 |
ts |
Lemon flavoring |
| 2 |
c |
Sugar |
| 2 |
|
Egg yolks |
INSTRUCTIONS
Sift the first 4 ingredients together. Cream butter and extracts together
until butter is softened. Add sugar gradually, creaming until fluffy after
each addition. Add yolks one at a time, beating well after each addition.
Add dry ingredients in 4ths, beating until just blended. Make balls (1
inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for
10 minutes or until golden brown.
Mrs. William W. LaViolette
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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