The recipe's origin was a mystery to me until I asked my Mom. When I was a child, we lived in an apartment building in Burlington, Vermont. Our upstairs neighbor shared a cookie recipe with her that quickly became the staple of all of our school bake sales and family gatherings. My Mom and my sister are the two who have kept the tradition going.
The cookie is the perfect combination of buttery goodness with a sweetness that doesn't overpower.
If you make these cookies with margarine, you will get crispier and flatter cookies. If you make them with butter, they will rise more.
We always leave the batter overnight in the refrigerator. If you don't, the dough will be harder to roll out in your hand. The cookie dough balls should be about a tablespoon and a half in size. The aim is to have them all the same size on the plate for uniformity.
Hopefully, this recipe will make your holiday as well as ours very special. I look forward to the spending all day today with my brother and sister making our Christmas cookies.
Ingredients
2 sticks of softened butter or margarine
3 egg yolks
2 cups of sugar
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla extract
2 cups flour
Directions
Combine all of the ingredients in a large bowl.
Refrigerate the ingredients overnight (this makes it possible to roll the ingredients). Roll into small balls, then roll the balls in sugar.
Bake in preheated 325 degree oven. Check cookies after 12 minutes; the length of time will vary depending on if you used butter or margarine.
Previously - Have a sweet holiday and save kitchen memories while you can and It's not the holidays without...befana cookies
.....................................................................
I am trying these tommorrow.
:SIB
