Roberta's cookies (can be doubled)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| ½ | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 2 | teaspoons | Baking powder |
| 2¾ | cup | Flour** |
| 1 | dash | Salt |
Directions
In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time. Mix after each addition. The dough will be very stiff. It many be necessary to blend the last flour by hand. Do NOT chill dough.
Roll out on lightly floured surface. Cut with cutters. Bake at 375 degrees for 6-7 minutes until light brown, on lightly greased cookie sheet.
**I measure the flour but NEVER put in the full amount. I use the remaining flour to roll the dough out. I always stop mixing in the flour when I can pick it up to roll it out without being too sticky.
Posted to Bakery-Shoppe Digest V1 #452 by Shelley Sparks <ssparks@...> on Dec 14, 1997