| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Toronto |
Biscuits |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter;softened |
| 1/2 |
c |
Brown sugar;lightly packed |
| 1/2 |
c |
Sugar,granulated |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Flour;all purpose |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cream of Tartar |
INSTRUCTIONS
In a large bowl, cream butter with brown and granulated sugars until
fluffy. Beat in egg, then vanilla. In medium bowl, sift together flour,
baking soda and cream of tartar. Gradually add to butter mixture until well
mixed. Divide dough in half; form two flat disks. Wrap eeach disk in
plastic wrap; chill at least 3 hours. On lightly floured surface, working
with one disk at a time, roll to 1/4" thickness or less. Using cookie
cutters, cut out shapes. Transfer to lightly greased baking sheets, placing
1 1/2" inches appart. Bake in preheated 350F oven for about 8 minutes or
until lightly browned around edges. Cool on racks. Reroll scraps of dough
to form more cookies. When cool froist with Decorating Icing and decorate
with sprinkles, dragees and Smarties. MAKES ABOUT 40 3" COOKIES
Source: The Toronto Star
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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