1 pound butter
9 ounces granulated sugar
4 ounces egg yolks (about 6 total)
1 teaspoon vanilla
20 ounces all-purpose flour
Yield: 10 dozen
1. Cream butter and sugar on medium speed for 5 minutes, using flat beater.
2. Add egg yolks and vanilla to creamed mixture. Mix on medium speed until blended.
3. Add flour and mix on low speed. Chill dough.
4. Shape with cookie press onto ungreased baking sheets.
5. Bake at 375°F for 10-12 minutes.
Notes: VARIATION:
Thimble Cookies. Roll dough into 1-inch balls. Dip in egg white and roll in finely chopped pecans. Bake 3 minutes at 325°F, then make indentation in center of cookies and fill with jelly. Bake 10-12 minutes longer.
9 ounces granulated sugar
4 ounces egg yolks (about 6 total)
1 teaspoon vanilla
20 ounces all-purpose flour
Yield: 10 dozen
1. Cream butter and sugar on medium speed for 5 minutes, using flat beater.
2. Add egg yolks and vanilla to creamed mixture. Mix on medium speed until blended.
3. Add flour and mix on low speed. Chill dough.
4. Shape with cookie press onto ungreased baking sheets.
5. Bake at 375°F for 10-12 minutes.
Notes: VARIATION:
Thimble Cookies. Roll dough into 1-inch balls. Dip in egg white and roll in finely chopped pecans. Bake 3 minutes at 325°F, then make indentation in center of cookies and fill with jelly. Bake 10-12 minutes longer.
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