Directions: |
Directions: Preheat oven to 400º F.
Measuring Hints:
Large mixing bowl - Sugar & Butter
Small bowl - 3 eggs
Medium bowl - Flour and Baking Powder
Liquid Measuring cup - milk, vanilla extract & food coloring if you wish
Procedure
1. Cream together butter and sugar. Once creamed add the eggs and mix thoroughly.
2. Add flour and milk (that's with the vanilla extract) alternately, until gone.
DOUGH SHOULD NOT BE STICKY - if it is, add a little flour, but not much as you will use more when rolling out the dough.
3. Place dough on a lightly floured surface. You don't have to use all the dough at once, but roll a little at a time.
4. Roll dough to desired thickness - If it is rolled too thin, the cookies are crispy. I usually roll between 1/4" and 1/2" inch thick.
5. Use floured cookie cutters to cut out shapes. Gather up any unused dough and roll out again to cut out more cookies. Continue until you have used as much dough as you can. Some might say, just eat the rest of the dough!!
6. If you would like sprinkles or sugar on the cookies, put it on before the cookies are baked. (Grandma Dot liked the cookies plain).
7. Bake cookies on an ungreased cookie sheet for 8 - 10 minutes. They should barely be brown on the bottom. They might not look like they are cooked.
8. Remove cookies from cookie sheet fairly quickly. Remember they will continue cooking if they stay on the hot pan.
9. Store cookies in an airtight container. Hide them from family or they will be gone in a flash!!
***Hint: Cool cookie sheets before putting more unbaked cookies on the pan. |
This recipe for Grandma Dole Cookies is from