| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookie |
72 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Sifted flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Soft butter |
| 1 1/2 |
c |
Sifted powdered sugar |
| 1 |
ts |
Vanilla or rose water (I've never made it with rose water; have no clue on what it is) |
INSTRUCTIONS
From: shorman@imtn.dsccc.com (Sheilah Horman )
Date: 20 Oct 1994 22:24:06 -0400
Beat butter, sugar and vanilla until light and fluffy. Sift flour with
baking soda and salt. Add to butter mixture to make a soft dough.
Refrigerate 30 minutes. Turn out dough onto a lightly floured surface.
Divide in half. Shape each half into a roll 8 inches long (about 2 inches
in diameter). Wrap in waxed paper and refigerate several hours or
overnight. Preheat oven to 375 degrees F. Slice the roll thinly (about 1/4
inch). Place on an ungreased cookie sheet 1 inch apart. Bake 8 - 10 minutes
(watch carefully - don't want them too brown on the bottom - you'll have to
experiment with your oven to get the time right). Allow cookies to cool on
the cookie sheet for a few minutes before removing from the sheet to a wire
rack. Store in an airtight container if they last long enough to store (I
know they don't last long at my house).
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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