| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies &, Bars | 96 | Servings | |
INGREDIENTS
| 1/2 | c | All-Purpose Flour |
| 1/2 | ts | Baking soda |
| 1 | pn | Salt |
| 1/4 | c | Sugar |
| 10 | tb | Light brown sugar |
| 12 | tb | Unsalted butter |
| 1 | lg | Egg |
| 1/2 | ts | Vanilla |
| 1/3 | c | Miniature chocolate chips; semisweet |
INSTRUCTIONS
Soften butter. Sift flour, soda, salt and sugars in a large bowl. Add the butter, egg and vanilla and beat with a wooden spoon until smooth. Stir in chocolate chips. Line cookie sheets with parchment paper. Drop batter by 1/2-teaspoonfuls about 3 inches apart. (You can spoon batter into a freezer bag, seal, cut off a corner, and pipe onto cookie sheet also). Bake 4-6 minutes until well browned and bubbling. Allow to cool 2-3 minutes, just until the cookies can be lifted off sheets with a spatula. Transfer to paper towels to absorb any excess butter. Store in an airtight container between layers of wax paper to retain crispness. Recipe by: Rose's Christmas Cookies Posted to MC-Recipe Digest by Sue <suechef@sover.net> on May 14, 1998
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