| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/8 |
c |
Confectioners sugar (see my note at end) |
| 1 1/8 |
c |
Granulated sugar |
| 1 1/8 |
c |
Crisco oil |
| 2 |
|
Sticks real butter (not margerine) |
| 2 |
|
Eggs |
| 1/2 |
tb |
Salt (1 1/2 teaspoons) |
| 1/2 |
tb |
Vanilla |
| 1/2 |
tb |
Baking soda |
| 5 1/2 |
c |
All-purpose flour |
INSTRUCTIONS
This is the cookie recipe I was talking about. This is the one I scaled
down from our cafeteria recipe. It is wonderful, it's easy, and it keeps
well in the cookie jar. Our cafeteria manager doesn't make these too often
because of the new guidelines for fats, but when she does, the kids devour
them (and the teachers, too).
(Note: I don't usually measure the 1/8 cup...I just heap the top of the 1
cup measure a bit.)
Cream sugar, oil, and butter. Add eggs and vanilla. With a spoon, stir in
the flour, salt, and soda. Roll into balls the size of a walnut. Roll the
balls in granulated sugar.
Place balls on an ungreased cookie sheet and flatten slightly with a glass
that has been dipped in sugar. Bake at 350 degrees until firm, but not
brown, about 8-10 minutes. Remove to rack and cool completely.
Makes 5-6 dozen cookies.
Posted to EAT-L Digest 11 Jan 97, by "Sharon H. Frye"
<shfrye@PEN.K12.VA.US> on Sun, 12 Jan 1997.
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