| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 1 | lg | Egg |
| 1 | ts | Vanilla |
| 1 1/4 | c | Sifted flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/3 | c | Finely chopped pistachios |
INSTRUCTIONS
The whole kitchen will smell wonderful. These freeze well if tightly wrapped. In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly. Preheat oven to 375°. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly. Bake at 375° for about 5 minutes or until edges start to brown. Remove to wire racks to cool. Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: the most exciting person in the universe”