| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 1 | c | Sugar |
| 1 | lg | Egg |
| 1 | ts | Vanilla (or vanilla sugar; dissolved in the egg) |
| 2 | ts | Baking powder |
| 3 | c | Flour |
INSTRUCTIONS
This one is from a package of Wilton Cookie Cutters. It's easy to work with, very tasty: Preheat oven to 400. In a large bowl cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff :blend last flour in by hand. Do not chill dough. Divide dough into 2 balls, On a floured surface, roll each ball in a circle approx. 12" in diameter and 1/8" thick. Use cutters as guide; the dough should be only slightly thinner than cutter. Bake cookies on ungreased cookie sheet on top rack of oven for 6 to 7 minutes, or till cookies are lightly browned. Posted to JEWISH-FOOD digest V97 #317 by EGRocky <EGRocky@aol.com> on Dec 4, 1997
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