I got this recipe probably close to 30 years ago from a friend of my sister's. I only make it once a year because it is the epitome of decadence (by which I mean "fat"). Here's the recipe, with a few more notes underneath:
2 C unsalted butter, softened
1 C icing sugar
3 C all-purpose flour
1) Beat butter until creamy
2) Blend in icing sugar
3) Add flour and beat for 10 minutes
4) Drop dough by teaspoonfuls onto ungreased cookie sheet
5) Bake at 325 F for 20 minutes
6) Cool cookies on rack
Makes about 72 cookies
Beating the batter for 10 minutes is only necessary for an old clunker like the Sunbeam mixer with the dual metal beaters. In a work-horse like the KitchenAid mixer, 5 minutes of beating is more than enough.
Use a thin spatula to remove the cookies from the baking sheet. These cookies are ultra delicate (wouldn't you be if you were 30% air and 70% butter?). Even after they've hardened a bit after cooling off completely, you'll still need to handle them with care.
Here are the other folks doing the Virtual Cookie Swap - go visit them!
Blog: My Kids Eat Squid
Cookie: Peanuty Peanut Butter Cookies
Blog: Laura's Delicious Food
Cookie: Raspberry thumbprint cookies
Blog: Boston Food Swap
Cookie: Old-fashioned molasses cookies
Blog: Frugal Kiwi
What about you? What's your favorite holiday or general cookie to bake or to eat? Hope you find a fun new recipe at this swap to try!
"I may not have gone where I intended to go, but I think I have ended up where I needed to be." ~ Douglas Adams