3 c Sifted all-purpose flour
1/2 ts Baking powder
1/8 ts Salt
1 c Butter or margarine;
-softened
1/2 c Sugar
1 Egg; slightly beaten
2 ts Vanilla extract
Sift together flour, baking powder and salt. Work butter in a bowl until
creamy; gradually add sugar and beat until fluffy. Add egg and vanilla;
beat thoroughly. Add sifted dry ingredients to butter mixture and beat
until smooth. Cover and chill thoroughly. Heat oven to 350 degrees. Grease
cookie sheets lightly with unsalted shortening. Divide dough into small
portions and roll out one portion at a time, leaving remainder in the
refrigerator. Place one portion on a floured board; cover dough with a
sheet of floured waxed paper to prevent sticking, and roll dough to a
thickness of 1/8 inch. Cut with a 2-inch cookie cutter. Place cookies 1-1/2
inches apart on the prepared cookie sheets. Decorate if desired. Bake 8-10
minutes, until edges are lightly browned. Remove cookies and cool on wire
cake racks. Makes 5-6 dozen cookies.
FROM FLORENCE PEKAR,
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,
Yields
60 Servings