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1 Stick butter
3/4 c Sugar
1 Egg
1/2 ts Vanilla
Some powdered sugar
1 tb Milk
1/4 ts Baking powder
1 1/2 c Flour
1 Bag red hots
From: akagan@osf1.gmu.edu (Arielle F Kagan)
Date: 25 Dec 1994 11:52:29 -0500
Variation on a recipe from the _Fannie Farmer Boston Cooking School
Cookbook_, 1970ed.
Cream butter, sugar. Add egg, vanilla, milk; beat until very smooth. Add
flour, baking powder; beat until very smooth again. Refrigerate until stiff
enough to roll into small balls about the diameter of a quarter, which will
take at least an hour. Flatten; place on cookie tray (spray first with Pam
if tray isn’t non-stick). Push a red hot into the center of each (it will
rise and try to pop out while baking). Bake at 350 until red hots just
start to bubble (bottoms of cookies will be just turned brown). This will
take 5-8 minutes. Remove from oven; sprinkle with powdered sugar while
still warm. Makes lots.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
60 Servings
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