| 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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