Roberta’s Cookies (can Be Doubled)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | t | Vanilla |
| 2 | t | Baking powder |
| 2 3/4 | c | Flour** |
| 1 | ds | Salt |
INSTRUCTIONS
In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time. Mix after each addition. The dough will be very stiff. It many be necessary to blend the last flour by hand. Do NOT chill dough. Roll out on lightly floured surface. Cut with cutters. Bake at 375 degrees for 6-7 minutes until light brown, on lightly greased cookie sheet. **I measure the flour but NEVER put in the full amount. I use the remaining flour to roll the dough out. I always stop mixing in the flour when I can pick it up to roll it out without being too sticky. Posted to Bakery-Shoppe Digest V1 #452 by Shelley Sparks <ssparks@mailbox.arn.net> on Dec 14, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 2609
Calories From Fat: 919
Total Fat: 104g
Cholesterol: 385.6mg
Sodium: 2134.6mg
Potassium: 540.9mg
Carbohydrates: 367g
Fiber: 9.3g
Sugar: 101.6g
Protein: 48.4g