CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Jewish |
Cookies |
1 |
Servings |
INGREDIENTS
2 |
c |
Flour |
4 |
tb |
Sugar |
1 |
c |
Softened butter |
1 |
ts |
Vanilla |
1/2 |
c |
Chopped nuts |
1/2 |
c |
Chocolate chips |
INSTRUCTIONS
Mix all ingredients. Form dough into one large ball, wrap in plastic and
refrigerate for one hour or until firm.
Preheat oven to 350.
Roll tablespoons of dough into 1 inch balls. Place one inch apart on
ungreased cookie sheet.
Bake 12-15 minutes or until pale brown. Remove and let stand two minutes.
Meanwhile place 1/2 C powdered sugar into 13x9 inch glass dish. Transfer
hot cookies to dish. Roll cookies to coat well. Let cookies cool in sugar.
Sift more sugar over cookies
Posted to JEWISH-FOOD digest Volume 98 #003 by lisamontag@juno.com (Lisa
Montag) on Jan 3, 1998
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