Yield: 40 cookies
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ½ cup | Butter |
| 1 \N | Egg, beaten |
| 1 teaspoon | Vanilla (or 1/2 ts Vanilla or cinnamon) |
| 1½ cup | All-purpose flour |
| ¼ teaspoon | Salt |
| 1½ teaspoon | Double-acting Baking Powder |
| ½ cup | Nut meats |
| \N \N | Sugar |
| \N \N | Nut meats, chopped or halved |
Sift sugar. Beat until soft the butter. Add the sugar gradually.
Blend these ingredients until very light and creamy. Mix in egg. Add vanilla or grated lemon rind or cinnamon. Sift before measuring: flour. Re-sift with salt and baking powder. Stir the sifted ingredients into the butter mixture. Add nutmeats. Form it into a 2" diameter roll on a piece of foil, in which you wrap it securely.
Chill the roll for 12 to 24 hours, after which time it can be very thinly sliced for baking. You may hasten the chilling by placing the roll in the freezer. Cut into slices and sprinkle with sugar or to make them sandy, sprinkle with chopped or half nut meats. Bake on greased cookie sheet in 400øF oven for 8 to 10 minutes.
Makes 40 - 2" cookies.
Submitted By SANDRA MAY On 03-16-95