Ingredients
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1 c. butter, softened
2 c. granulated sugar
2 eggs
2 Tbsp. half and half cream
1 tsp. salt
2 tsp. baking powder
3 c. flour (2 c. Gold Medal; 1 c. Swans Down cake flour)
1 Tbsp. vanilla
Preparation
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Drop by teaspoon on greased cookie sheets. Dip first 2 fingers in cold water and flatten cookies with slight pressure, then take granulated sugar in a teaspoon and tap gently so each cookie has a generous sprinkling of sugar on top. This almost makes a glaze when baked. Cookies are very brittle and crisp and can be kept for several weeks in a tightly covered tin box in the refrigerator. Bake in slightly hotter oven than 350\u00b0, but not 375\u00b0 oven. I set it to 360\u00b0. The edges brown too fast in hot oven. Bake 11 minutes, more or less according to oven. Makes 6 dozen cookies.
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