Yield: 7 Dozen
|1 cup||Butter, softened|
|1 cup||Powdered sugar|
|1 cup||Granulated sugar|
|1 cup||Salad oil|
|1 teaspoon||Grated lemon peel|
|1 teaspoon||Baking soda|
|1 teaspoon||Cream of tartar|
|Plain or colored sugar|
Cream butter & sugars; beat in eggs one at a time until light & fluffy.
Beat in oil, vanilla & lemon peel. Combine dry ingredients & gradually add to sugar mixture, beating till well blended. Wrap in wax paper; chill several hours.
Preheat oven to 325. Grease 2 cookie sheets. Divide dough into thirds (keep ⅓ out, refrigerate the rest till needed). Form heaping tsp. of dough into ball. Place on cookie sheet. Flatten to 2" diameter with bottom of glass dipped in sugar. Sprinkle with plain or colored sugar & bake 8 - 10 min. till lightly browned. Let stand on cookie sheet 2-3 min.
A wonderful tea cookie - you can color the sugar for Christmas cookies.
From my dear friend, Elaine Sullivan.
Source: Vinyard Seasons by Susan Branch, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 12-10-95
Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@...> on Aug 1, 97