| 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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