The Niagara Falls Review - - LIFE -

1 cup (250 mL) but­ter 11/2 cups (375 mL) sugar 3 eggs 1 tsp (5 mL) vanilla 31/2 cups (875 mL) flour 2 tsp (10 mL) cream of tar­tar 1 tsp (5 mL) bak­ing soda 1/2 tsp (2.5 mL) salt Cream but­ter. Add sugar grad­u­ally, cream­ing un­til light and fluffy. Add eggs, one at a time, beat­ing af­ter each ad­di­tion. Stir in vanilla. re­frig­er­a­tor.

On a lightly floured sur­face, roll out dough 1/8 inch (3 mm) thick. Us­ing a floured 2-inch (5-cm) cookie cut­ter, cut dough into rounds. Place 1 inch (2.5 cm) apart on parch­ment pa­per-lined cookie sheets. Re­peat pro­ce­dure with re­main­ing disc of dough.

Bake for 10-12 min­utes or just un­til cook­ies are firm around edges. Let cook­ies stand for 5 min­utes on cookie sheets. Re­move from cookie sheets and cool cook­ies com­pletely on racks.

Spread with Choco­late Pep­per­mint Glaze. Let stand un­til glaze is set. Store, lay­ered with wax pa­per, in re­frig­er­a­tor for up to 3 days. May be frozen. Makes 4 dozen

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