Roskette - cooking recipe

Ingredients

1 1/2 c. sugar, sifted
1 c. butter
2 eggs
2 c. flour, sifted
1 (1 lb.) box cornstarch
1 Tbsp. vanilla extract
1/4 c. cream (evaporated milk)

Preparation

Cream the sugar and butter.
Add eggs, flour, cornstarch and vanilla.
Mix until well blended and smooth. Add cream.
Make small balls about 1 inch in diameter, then roll about 9 inches long and twist into a figure eight.
Grease cookie sheet lightly and sprinkle with flour before putting roskette dough on the sheet.
Bake at 350\u00b0 in preheated oven for about 20 minutes. While still warm, carefully remove from cookie sheet to cool. Makes about 5 dozen.