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3 1/2 Cups Sifted Flour
2 1/2 t. Baking Powder
1/2 t. Salt
1 Cup Soft Butter or margarine
1 1/2 Cups Sugar
2 Eggs
3 t. Vanilla
THIS RECIPE MAY BE DOUBLED:
Heat oven to 400°. Sift flour, baking powder, and salt together. Beat butter, sugar,eggs and vanilla in a bowl until light and fluffy; Add sifted dry ingredients gradually: blend thoroughly. Pinch off small pieces of dough; roll between palms of hands into balls about 1 inch in diameter. Place about 2" apart on lightly greased cookie sheet.. Butter bottom of water glass, dip in sugar and press balls of dough down carefully until they are about 1/8" thick. Bake 10 - 12 minutes or until edges are golden . Transfer to wire racks and cool.
3 - Way Cookies:
These cookies are versatile. They may be shaped easily & quickly as described in recipe; They may be dropped by rounded teaspoonfuls onto cookie sheets when a soft cookie is desired; or they may be chilled and rolled out to be cut with fancy shaped cookies cutters.
2 1/2 t. Baking Powder
1/2 t. Salt
1 Cup Soft Butter or margarine
1 1/2 Cups Sugar
2 Eggs
3 t. Vanilla
THIS RECIPE MAY BE DOUBLED:
Heat oven to 400°. Sift flour, baking powder, and salt together. Beat butter, sugar,eggs and vanilla in a bowl until light and fluffy; Add sifted dry ingredients gradually: blend thoroughly. Pinch off small pieces of dough; roll between palms of hands into balls about 1 inch in diameter. Place about 2" apart on lightly greased cookie sheet.. Butter bottom of water glass, dip in sugar and press balls of dough down carefully until they are about 1/8" thick. Bake 10 - 12 minutes or until edges are golden . Transfer to wire racks and cool.
3 - Way Cookies:
These cookies are versatile. They may be shaped easily & quickly as described in recipe; They may be dropped by rounded teaspoonfuls onto cookie sheets when a soft cookie is desired; or they may be chilled and rolled out to be cut with fancy shaped cookies cutters.
