Quebec doodles

Yield: 84 Servings

Measure Ingredient
3 \N -(up to)
3½ cup Sifted all-purpose flour
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Shortening (may use butter or margarine; half-softened)
1½ cup Sugar
2 \N Eggs; slightly beaten
1 teaspoon Vanilla extract
3 tablespoons Sugar
1 tablespoon Ground nutmeg

Sift together flour, cream of tartar, baking soda and salt. Work shortening in a bowl until creamy. Add the 1-½ cups sugar and beat until light and fluffy. Add eggs and vanilla; beat thoroughly. Add sifted dry ingredients to butter mixture and beat until smooth. Cover and chill. Heat oven to 375 degrees. Grease cookie sheets lightly with unsalted shortening. Divide dough into two portions and roll out one portion at a time, leaving remainder in the refrigerator. Roll one portion on a floured board to a thickness of about ⅛-inch. Cut with a 2-inch cookie cutter. Place cookies 2 inches apart on prepared cookie sheets. Mix together the 3 tablespoons sugar and nutmeg and sprinkle lightly over cookies. Bake 8-10 minutes or until edges are lightly browned. Remove cookies from sheets and cool on wire cake racks. Makes 7-8 dozen cookies.

FROM JANE CONN,

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, .

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