2 c Pillsbury’s Best All Purpose
-Flour*, sifted
1/4 ts Salt
1/8 ts French’s Cream of Tartar
3/4 c Butter
1 ts French’s Vanilla
1/2 c Cream
Additional cream for
-brushing tops
Sugar
French’s cinnamon; optional
French’s colored sugar;
-optional
BAKE at 450 degrees for 7 to 10 minutes. MAKES about 2 1/2 dozen. Sift
together the flour, salt and cream of tartar into mixing bowl. Cut in
butter until particles are the size of small peas. Combine vanilla and
cream. Sprinkle over flour mixture, stirring with fork until dough is moist
enough to hold together. Form into ball. Roll out on floured surface to 1/8
to 1/4-inch thickness. Cut into desired shapes with a cookie cutter or
pastry wheel. Place on ungreased baking sheets. Chill until firm, at least
30 minutes. Brush tops of chilled cookies with cream, then dip in sugar.
(If desired, a little cinnamon may be mixed with sugar. Or us colored
sugar.) Bake in very hot oven (450 degrees) 7 to 10 minutes until
delicately browned. *For use with Pillsbury’s Best Self-Rising Flour, omit
salt.
NOTES : “Senior Winner in Pillsbury’s 5th Grand National Recipe and Baking
Contest by Mrs. Joseph A. Tartre, Walnut Creek, California. Adapted by Ann
Pillsbury.”
Yields
1 Servings