Roll out cookie recipe

Yield: 1 Servings

Measure Ingredient
1 cup Butter or margarine; softened
1 cup Sugar
1 large Egg
1 teaspoon Vanilla (or vanilla sugar; dissolved in the egg)
2 teaspoons Baking powder
3 cups Flour

This one is from a package of Wilton Cookie Cutters. It's easy to work with, very tasty:

Preheat oven to 400. In a large bowl cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff :blend last flour in by hand. Do not chill dough. Divide dough into 2 balls, On a floured surface, roll each ball in a circle approx. 12" in diameter and ⅛" thick. Use cutters as guide; the dough should be only slightly thinner than cutter. Bake cookies on ungreased cookie sheet on top rack of oven for 6 to 7 minutes, or till cookies are lightly browned.

Posted to JEWISH-FOOD digest V97 #317 by EGRocky <EGRocky@...> on Dec 4, 1997

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