| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
| 1 |
c |
Butter; softened, (2 sticks) |
| 2/3 |
c |
Granulated sugar |
| 1/3 |
c |
Firmly packed brown sugar |
| 1 |
|
Egg |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Combine flour, nutmeg and salt; mix well and set aside. In large mixing
bowl, cream butter and sugars until light and fluffy. Beat in egg and
vanilla. Add flour mixture; mix well. Divide dough in half. Shapre each
half into a roll about 10 inches long and 1 1/2 inches in diameter. Wrap
each roll in plastic wrap; chill at least 3 hours or overnight. Preheat
oven to 400 degrees. Work with one roll of dough at a time, leaving
remaining dough wrapped and refrigerated. With sharp knife, cut roll into
1/4-inch-thick slices. Place 1-inch apart on cookie sheets. Bake 8 to 10
minutes or until edges are light golden brown. Remove to wire rack; cool
completely. Makes about 6 dozen cookies.
NOTES : I found these recipes in the Heritage Newpaper, Detroit MI
Nov.19,1997 'Share a Cookie" section.
Recipe by: American Dairy Association
Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997
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