Sherry wafers

Yield: 48 Servings

Measure Ingredient
1 cup Sifted all-purpose flour plus
2 tablespoons Sifted all-purpose flour
2 teaspoons Ground cinnamon
¼ teaspoon Salt
¼ cup Butter or margarine; softened
½ cup Sugar
4 Eggs
¼ cup Sweet sherry

Heat oven to 425 degrees. Grease cookie sheets well with unsalted shortening. Sift together flour, cinnamon and salt. Work butter in a bowl until creamy. Add sugar and beat until well blended. Add eggs one at a time and beat well after each addition. Add dry ingredients alternately with sherry, beating well. Drop slightly rounded teaspoonfuls 2 inches apart on prepared cookie sheets. Bake 5-6 minutes, or until edges of cookies are brown. Immediately remove cookies from sheet with a wide spatula, and as each cookie is removed roll it around the handle of a wooden spoon to shape it. If cookies become too cool to roll, return cookie sheet to oven for a minute or two to soften cookies. Cool on cake racks. Makes about 4 dozen cookies.

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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