Yield: 72 Servings
|2½ cup||Sifted flour|
|½ teaspoon||Baking soda|
|1½ cup||Soft butter|
|1½ cup||Sifted powdered sugar|
|1 teaspoon||Vanilla or rose water (I've never made it with rose water; have no clue on what it is)|
From: shorman@... (Sheilah Horman ) Date: 20 Oct 1994 22:24:06 -0400 Beat butter, sugar and vanilla until light and fluffy. Sift flour with baking soda and salt. Add to butter mixture to make a soft dough.
Refrigerate 30 minutes. Turn out dough onto a lightly floured surface.
Divide in half. Shape each half into a roll 8 inches long (about 2 inches in diameter). Wrap in waxed paper and refigerate several hours or overnight. Preheat oven to 375 degrees F. Slice the roll thinly (about ¼ inch). Place on an ungreased cookie sheet 1 inch apart. Bake 8 - 10 minutes (watch carefully - don't want them too brown on the bottom - you'll have to experiment with your oven to get the time right). Allow cookies to cool on the cookie sheet for a few minutes before removing from the sheet to a wire rack. Store in an airtight container if they last long enough to store (I know they don't last long at my house).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .