Brown Sugar Christmas Thins |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This recipe is from a 1971 Sunset Cookbook. I have not tried this recipe yet but according to the book this recipe will produce crispy cookies and ' the dough can take a lot more handling than most'. Therefore, if you have kids, this will be the cookie dough for them. Ingredients:
1 lb brown sugar |
1 lb butter or 1 lb margarine |
1 1/2 teaspoons vanilla |
4 1/2 cups unsifted all-purpose flour |
Directions:
1. Cream sugar, butter and vanilla until fluffy. Then work in flour, mix at slow speed or use a spoon or your hands.
2. Shape into a smooth ball; cover and chill as long as a week. Let dough come to room temperature before rolling.
3. Pinch off a small lump of dough, shape into a ball, then flatten and roll very thin on a well-floured pastry cloth or board.
4. Cut into desired shapes and place on ungreased baking sheets.
5. Bake at 300°F/150°C for about 15 minute (More or less depending upon thickness of cookies) or until slightly browner than raw dough.
6. Cool cookies briefly on baking sheet, then transfer to wire racks to cool completely.
7. Package airtight: they stay very crisp.
8. Makes about 15 dozen cookies, each 1/8 inch thick and 2 1/2 inches in diameter.
|
|