Cookies to Enjoy by Famous Folk
Betty Crocker's New Picture Cook Book,
First Edition, McGraw Hill, 1961.
MARY'S SUGAR COOKIEs 1 1/2 c. SIFTED confectioner's sugar 1 c. butter (can use marg. but butter's better) 1 egg 1 tsp. vanilla 1/2 tsp. almond flavoring 2 1/2 c. flour 1 tsp. baking soda 1 tsp. cream of tartar Cream sugar and butter. Mix in egg and flavorings. Sift together and add dry ingredients. Mix well until a soft dough forms. Shape into approx. hamburger-size patties (about 4-6), wrap each one in cling wrap, place all in a ziploc bag and refrigerate at least a couple of hours.
Heat oven to 350 degrees. Roll out on a lightly floured pastry cloth as thin as possible. (I roll one patty at a time, leaving the rest in the fridge. This dough is soft and easier to work with when cold.) Cut into shapes with cookie cutters, round biscuit cutter, or with a pastry wheel into squares. Put on Pam'd cookie sheet, sprinkle with sugar (or colored sprinkles like red and green at Christmas time) and bake for 7-8 minutes until lightly browned. These burn in a second because they are so thin so watch carefully. Cool on racks, store in tightly closed containers. I put them in layers in a large plastic box with a lid with sheets of waxed paper in between. The recipe says it makes 5 dozen 2 x 2 1/2" cookies, but I usually get many more than this. In fact, rolling out these cookies gives new meaning to the word interminable. I should mention that the scraps can be pressed together into another patty (I usually put the scraps from several rollings together), re-chilled, and re-rolled. At the very end, I used to just cut the pieces into squares and Duffy our son called them "state cookies" because the odd-shaped cookies resembled different states.
CRUNCHY PRALINE BROWN SUGAR COOKIES Martha Stewart 5/25/98 1/2 c. butter 1 c. firmly packed brown sugar 1 large egg 1 T. whisky or bourbon 2 c. flour 1/4 tsp. baking soda 1/4 tsp. salt Pecan Topping 1 1/2 c. finely chopped pecans (5 oz.) 1/2 c. firmly packed brown sugar 1/2 tsp. cinnamon 1/4 c. sour cream Mix topping ingredients together and set aside. Preheat oven to 350. Cream together butter and brown sugar. Add egg and whisky or bourbon. Sift together dry ingredients and add. Mix well. Roll into 1/2" balls and place on Pam'd sheets. With back of a wooden spoon or thumb, poke a hole in top of each and fill with about 1/4 tsp. pecan topping. Bake 8-10 minutes. Cool on rack and store in tightly closed container.
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