| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookie | 96 | Servings | |
INGREDIENTS
| 3/4 | lb | Butter |
| 4 1/2 | c | Sugar |
| 5 | Eggs | |
| 5 | c | Flour |
| 1 | ts | Cream of tartar |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Nutmeg |
| 1 | ts | Vanilla |
| 1 | ts | Lemon extract |
| 1/2 | ts | Almond extract |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) lafauss@aplcen.apl.jhu.edu (Laura Faussone) (makes approx. 8 dozen) Cream butter and sugar in a large mixing bowl. Add eggs one at a time. In a separate bowl, combine flour, cream of tartar, salt, baking soda and nutmeg. Beat extracts into butter mixture and gradually incorporate flour mixture, blending thoroughly. Place dough in greased bowl and refrigerate overnight. Before baking, preheat oven to 350F. Roll dough out on floured pastry cloth. Cut with cookie cutters and bake on greased cookie sheets for 10-15 minutes until golden brown. REC.FOOD.RECIPES ARCHIVES /COOKIES REFRIGERATE DOUGH OVERNIGHT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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