Sponge drop cookies

Yield: 36 Servings

Measure Ingredient
12 Eggs
1 pounds Butter
3 cups Sugar
7 cups Flour
½ teaspoon Salt
5 teaspoons Baking powder
4 teaspoons Vanilla or almond extract
Confectioner's sugar

Cream butter & sugar; add eggs one at a time & beat well after each addition. Add extract & beat well. Sift flour, salt & baking powder together. Gradually fold in flour mixture to egg mixture. Mix until batter drops easily off spoon onto a sheet of wax paper which is covered with confectioner's sugar. Roll in sugar quickly & place on baking sheet (use baking parchment on cookie sheets if possible). Bake in 375 oven for about 12 minutes. When cookie is barely golden, very pale, they are done. Yields about 12 dozen cookies.

MRS B.S. (NOVIE) GILLESPIE

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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