Ingredients
1 egg
1 c. butter (2 sticks)
1 c. confectioners sugar
1 tsp. almond flavor
1 tsp. vanilla flavor
1/2 tsp. soda
1 tsp. cream of tartar
2 1/2 c. flour
1/2 tsp. salt
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Cream butter and sugar. Add egg and flavorings. Mix salt, soda and cream of tartar to flour; add to mixture. Drop by teaspoon onto cookie sheet; press down with floured glass, about 1 inch apart. (Use only a portion of the teaspoon for smaller cookies.) To flatten, dip cup or glass into flour and press down on raw cookie. Decorate center of cookies with a cherry, piece of candied fruit or walnut or pecan piece before baking. Bake at 375° for 10 minutes, until edge is light brown. Take off sheet immediately. Makes approximately 3 to 4 dozen cookies.