Roll out cookie recipe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine; softened |
| 1 | cup | Sugar |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla (or vanilla sugar; dissolved in the egg) |
| 2 | teaspoons | Baking powder |
| 3 | cups | Flour |
Directions
This one is from a package of Wilton Cookie Cutters. It's easy to work with, very tasty:
Preheat oven to 400. In a large bowl cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff :blend last flour in by hand. Do not chill dough. Divide dough into 2 balls, On a floured surface, roll each ball in a circle approx. 12" in diameter and ⅛" thick. Use cutters as guide; the dough should be only slightly thinner than cutter. Bake cookies on ungreased cookie sheet on top rack of oven for 6 to 7 minutes, or till cookies are lightly browned.
Posted to JEWISH-FOOD digest V97 #317 by EGRocky <EGRocky@...> on Dec 4, 1997