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 \N | 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, .