| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Quebec |
Dessert |
84 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 3 1/2 |
c |
Sifted all-purpose flour |
| 2 |
ts |
Cream of tartar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Shortening (may use butter or margarine; half-softened) |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs; slightly beaten |
| 1 |
ts |
Vanilla extract |
| 3 |
tb |
Sugar |
| 1 |
tb |
Ground nutmeg |
INSTRUCTIONS
Sift together flour, cream of tartar, baking soda and salt. Work shortening
in a bowl until creamy. Add the 1-1/2 cups sugar and beat until light and
fluffy. Add eggs and vanilla; beat thoroughly. Add sifted dry ingredients
to butter mixture and beat until smooth. Cover and chill. Heat oven to 375
degrees. Grease cookie sheets lightly with unsalted shortening. Divide
dough into two portions and roll out one portion at a time, leaving
remainder in the refrigerator. Roll one portion on a floured board to a
thickness of about 1/8-inch. Cut with a 2-inch cookie cutter. Place cookies
2 inches apart on prepared cookie sheets. Mix together the 3 tablespoons
sugar and nutmeg and sprinkle lightly over cookies. Bake 8-10 minutes or
until edges are lightly browned. Remove cookies from sheets and cool on
wire cake racks. Makes 7-8 dozen cookies.
FROM JANE CONN,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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