| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies | 72 | Servings | |
INGREDIENTS
| 1 | c | (2 sticks) butter |
| 1 1/2 | c | Sifted confectioners's sugar |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 2 1/2 | c | Flour |
| 1 | ts | Baking soda |
| 1 | ts | Cream of tartar |
| 1/4 | ts | Salt |
INSTRUCTIONS
In a mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Sift together flour, soda, cream of tartar and salt; gradually add to creamed mixture. Shape dough according to variations. Bake in 400 oven 6-8 minutes. Variations: Rolled butter Crispies: Chill dough. Roll dough 1/8-inch thick on floured surface. Flour cookie cuter and cut in shapes Sprinkle with sugar and bake 6-8 minutes. Remove to wire rack. Makes about 6 dozen Jewel Drops: Add 1 chop chopped mixed candied fruit to chilled dough. Drop rounded tsp on baking sheet. Bake 8-10 minutes. Remove to wire rack. Makes 5 to 6 dozen. Refrigerator Cookies: melt and coll 2 (2 oz)) squares unsweetened chocolate and ad to dough. Chill for ease in handling. On lightly floured surface form into rolls 2 inches in diameter. Wrap in waxed paper and chill several hours or overnight. Cut into 1/8-inch slices and bake 6 to 8 minutes. Makes 5 to 6 dozen. Snow balls: Add 1 cup finely chopped walnuts to basic dough. Chill dough for ease in handling. Shape into 3/4-inch balls. Bake 8 to 10 minutes. Remove and roll in confectioners' sugar. Makes 9-10 dozen. Snicker Doodles: Chill dough. Shape into balls 1 inch in diameter; roll in mixture of 1/4 cup sugar and 1 tsp cinnamon. Bake 10 to 12 minutes. Makes 6 to 7 dozen. The Oregonian, December 11, 1972 Posted to MM-Recipes Digest V4 #208 by [email protected] on Aug 9, 1997
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