Yield: 2 servings
|¼ pounds||(1 stick) butter|
|1 teaspoon||Vanilla extract|
|⅓ cup||Granulated sugar|
|⅓ cup||Sifted all-purpose flour|
Adjust two racks to divide the oven into thirds and preheat to 350 degrees. Cut aluminum foil to fit cookie sheets.
In the small bowl of an electric mixer cream the butter. Add the vanilla and the sugar and beat very will for 2 to 3 minutes. Add the egg and beat well again for 2 or 3 minutes more. On low speed add the flour, scraping the bowl with a rubber spatula and beating only until smooth.
Transfer the dough to a shallow bowl for ease in handling.
Use a slightly rounded teaspoonful of the dough for each cookie (keep these small). If you place the dough neatly and carefully the cookies will bake into perfect rounds, which is the way they should be. Place the mounds of dough 3 inches apart on the cut aluminum foil. Slide cookie sheets under foil.
Bake for 12 - 15 minutes, until the edges are well browned. Reverse the sheets top to bottom and front to back once to insure even baking.
With wide metal spatula transfer the cookies to racks to cool. Makes 2 dozen.
From: Maida Heatter's Book of Great Cookies Shared by: Pat Stockett