| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
60 |
Servings |
INGREDIENTS
| 1 |
c |
Butter, or margarine |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs,large |
| 3 1/2 |
c |
Flour,all-purpose; sifted |
| 2 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
After cookies are baked, frost with a thin powdered sugar frosting that has
been tinted with food coloring. Sprinkle with decorator sprinkles while
frosting is still moist. 1-Cream butter and vanilla together. Add sugar
slowly, creaming until light and fluffy. Add eggs, one at a time, beating
well after each. 2-In a separate bowl, stir dry ingredients together and
slowly add to creamed mixture. Chill for 3 hours or more. 3-Roll chilled
dough out on a well-floured surface to 1/4 inch thick. Cut into desired
shapes. Bake on an ungreased cookie sheet in preheated 375 degree oven for
6-8 minutes. Do not overbake. This makes about 6 dozen small cookies. This
recipe was a first place winner for 9 year-old Tamara Dixon of Oceanside Ca
at the Del Mar fair 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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