1/2 c Butter 1 ts Vanilla
1 c Granulated sugar 2 c Flour
1 Egg 1/2 ts Baking powder
1 tb Cream
Serve these not-too-sweet cookies in the traditional English fashion
with your favorite cup of tea. They are delicious with a dab of jam
or marmalade and hold up well when dunking.
In a bowl, cream butter with sugar until very light. Add well beaten
egg, cream and vanilla. In a separate bowl, sift flour with baking
powder; add creamed mixture and blend well. Roll dough into a log and
wrap in aluminum foil. Chill overnight, or in freezer for 2 hours if
rushed for time.
Preheat oven to 350. Remove dough from refrigerator, slice very
thin and place on greased cookie sheet. Bake 5-8 minutes at 350.
Variations: For various holidays decorate with colored sugar, beads
or icing. Or substitute almond or lemon extract for the vanilla to
vary the flavor.
Yield: 10 dozen. Suzanne J. Brown, owner SBJ Communications,
Skillman, NJ
Randy Shearer
Yields
1 servings