Yield: 48 Servings
|1 cup||Sifted all-purpose flour plus|
|2 tablespoons||Sifted all-purpose flour|
|2 teaspoons||Ground cinnamon|
|¼ cup||Butter or margarine; softened|
|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, .