3/4 c Butter
1/2 c Sugar
1 Egg plus
1 Egg yolk
1 ts Vanilla
1/2 ts Grated lemon rind (optional)
1 1/2 c Sifted flour
1/2 ts Salt
Here are three, all from _Great American Cookies_ by Lorraine Bodger.
Preheat oven to 375 F. Grease your cookie sheet(s).
1. Cream the butter and sugar.
2. Add the egg, egg yolk, vanilla and lemon rind (if desired) and blend
well.
3. Stir together the flour and salt. Add to the creamed mixture and blend
well. Chill the dough for 2 hours or until firm.
4. Dust your hands with flour and shape the dough into balls about 1 inch
in diameter. Place the balls on the cookie sheet, leaving 2 inches between
them. Using a glass with a flat bottom, dipped in flour, gently flatten
each ball to 1/8-inch thick.
5. Bake the cookies for 12 minutes or until the edges are brown. Let the
cookies cool slightly on the cookie sheet and then transfer to wire racks
to finish cooling.
Jelly Tots (makes about 3 dozen cookies): The ingredients are the same as
the above recipe with two exceptions: Increase the amount of sifted flour
to 1 3/4 cups; have on hand some of your favorite jam or jelly.
Follow steps 1, 2 and 3 for above recipe.
4. Dust your hands with flour and shape the dough into balls 1 inch in
diameter. Place the balls 1 1/2 inches apart on the cookie sheet.
5. Bake for 5 minutes. Take the cookie sheet out of the oven and use a
thimble to make a depression in the center of each cookie.
6. Return the cookie sheet to the oven and bake for 8 – 10 more minutes or
until lightly browned around the edges. Let the cookies cool slightly on
the cookie sheet and then transfer to wire racks to finish cooling.
7. When the cookies are cool, fill the depressions with jelly or jam.
Yields
42 Servings