Puff-up tea cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pillsbury's Best All Purpose Flour*, sifted |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | French's Cream of Tartar |
| ¾ | cup | Butter |
| 1 | teaspoon | French's Vanilla |
| ½ | cup | Cream |
| Additional cream for brushing tops | ||
| Sugar | ||
| French's cinnamon; optional | ||
| French's colored sugar; optional | ||
Directions
BAKE at 450 degrees for 7 to 10 minutes. MAKES about 2½ 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 ⅛ to ¼-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."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #882 by NGavlak@... on Nov 3, 1997