Makes 5 dozen
You will need:
2 eggs
1 ½ cups of sugar
2 teaspoons of cream of tartar
1 cup of butter (room temperature)
1 teaspoon of baking soda
¼ teaspoon of salt
1 teaspoon of vanilla
¼ cup of sugar
2 ¾ cups of all purpose flour
1. Preheat the oven to 375. In a large bowl of an electric mixer beat the butter on
medium speed for about 20 to 30 seconds. Add the sugar and beat until well
combined. Beat in the eggs, vanilla, baking soda, cream of tartar and salt. Add the flour
and continue to beat until all ingredients are well combined. When done beating cover
and refrigerate for 3 hours.
2. Remove dough from the refrigerator and roll into 1 inch balls. Roll the balls in the ¼
cup of sugar. Place the balls about 2 inches apart on a cookie sheet.
3. Bake for 8 minutes or until golden brown. Remove from the oven and let the cookies
cool on a wire rack for a few minutes before eating.
Note when storing cookies place a slice of bread in the container you will be using to
store them in to keep them soft and chewy.
You will need:
2 eggs
1 ½ cups of sugar
2 teaspoons of cream of tartar
1 cup of butter (room temperature)
1 teaspoon of baking soda
¼ teaspoon of salt
1 teaspoon of vanilla
¼ cup of sugar
2 ¾ cups of all purpose flour
1. Preheat the oven to 375. In a large bowl of an electric mixer beat the butter on
medium speed for about 20 to 30 seconds. Add the sugar and beat until well
combined. Beat in the eggs, vanilla, baking soda, cream of tartar and salt. Add the flour
and continue to beat until all ingredients are well combined. When done beating cover
and refrigerate for 3 hours.
2. Remove dough from the refrigerator and roll into 1 inch balls. Roll the balls in the ¼
cup of sugar. Place the balls about 2 inches apart on a cookie sheet.
3. Bake for 8 minutes or until golden brown. Remove from the oven and let the cookies
cool on a wire rack for a few minutes before eating.
Note when storing cookies place a slice of bread in the container you will be using to
store them in to keep them soft and chewy.
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