| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 48 | Servings | |
INGREDIENTS
| 1 | c | Sifted all-purpose flour plus |
| 2 | tb | Sifted all-purpose flour |
| 2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | c | Butter or margarine; softened |
| 1/2 | c | Sugar |
| 4 | Eggs | |
| 1/4 | c | Sweet sherry |
INSTRUCTIONS
Heat oven to 425 degrees. Grease cookie sheets well with unsalted shortening. Sift together flour, cinnamon and salt. Work butter in a bowl until creamy. Add sugar and beat until well blended. Add eggs one at a time and beat well after each addition. Add dry ingredients alternately with sherry, beating well. Drop slightly rounded teaspoonfuls 2 inches apart on prepared cookie sheets. Bake 5-6 minutes, or until edges of cookies are brown. Immediately remove cookies from sheet with a wide spatula, and as each cookie is removed roll it around the handle of a wooden spoon to shape it. If cookies become too cool to roll, return cookie sheet to oven for a minute or two to soften cookies. Cool on cake racks. Makes about 4 dozen cookies. 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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