Yield: 36 Servings
|⅓ cup||Sifted all-purpose flour|
|⅓ cup||Butter or margarine; softened|
|¾ cup||Granulated sugar|
|¼ cup||Dark brown sugar; firmly packed|
|¾ teaspoon||Vanilla extract|
|1 cup||Finely chopped nuts|
Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening and dust lightly with flour. Sift together flour and salt. Work butter in a bowl until creamy. Add granulated sugar and brown sugar and beat until well blended. Add egg and vanilla and beat well. Gradually add sifted dry ingredients, beating well after each addition. Mix in nuts. Drop slightly rounded teaspoonfuls of dough about 3 inches apart on prepared cookie sheets. Bake 8-10 minutes, or until cookies are browned. Let cool 1 minute. Carefully remove cookies from sheets with a wide spatula to a wire cake rack. Immediately pinch two sides of cookie together to make a bow. If cookies become too cool to shape into bows, return them to the oven for a minute or two to soften them slightly. Store cookies in a tightly covered container between layers of waxed paper. Makes 3-4 dozen cookies.
FROM ALMA HOUGH,
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, .