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Enjoy this recipe from Big Book of Holiday Cooking.
Submitted by: from
1 c. butter, softened
1 c. sugar
1 egg
1-1/2 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
assorted coarse decorating sugars
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Add egg and vanilla, beating until blended. Combine flour, baking powder and salt; gradually add to butter mixture, beating just until blended. Shape dough into a ball; cover and chill 2 hours. Divide dough into 3 portions. Work with one portion at a time, storing remaining dough in
refrigerator. Shape dough into 11⁄2-inch balls; roll each ball in decorating sugar. Place 2 inches apart on parchment paper-lined baking sheets. Gently press and flatten each ball to 3⁄4-inch thickness. Bake at 375 degrees for 13 to 15 minutes, until edges of cookies are lightly golden. Cool 5 minutes on baking sheets; remove to wire racks to cool. Makes 11⁄2 dozen. | |
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Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. Add egg and vanilla, beating until blended. Combine flour, baking powder and salt; gradually add to butter mixture, beating just until blended. Shape dough into a ball; cover and chill 2 hours. Divide dough into 3 portions. Work with one portion at a time, storing remaining dough in
refrigerator. Shape dough into 11⁄2-inch balls; roll each ball in decorating sugar. Place 2 inches apart on parchment paper-lined baking sheets. Gently press and flatten each ball to 3⁄4-inch thickness. Bake at 375 degrees for 13 to 15 minutes, until edges of cookies are lightly golden. Cool 5 minutes on baking sheets; remove to wire racks to cool. Makes 11⁄2 dozen. |
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