Bake Time
25 minYield
36-40 cookiesRating
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Loading...| 2 cups butter 500 mL | |
| 1 cup golden brown sugar 250 mL | |
| 1/2 tsp. vanilla 2 mL | |
| 4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 1000 mL |
The flavour intensifies with each day
| 1. | Preheat oven to 275⁰F (135⁰C). |
| 2. | Cream butter, add sugar and blend thoroughly. Add vanilla. |
| 3. | Add flour in four portions and mix well after each addition. |
| 4. | Turn out onto flat surface and knead until all cracks have disappeared. |
| 5. | Roll dough into 1/2” thick rectangle and cut cookies with a cookie cutter. Prick each cookie deeply with a fork. |
| 6. | Place on an ungreased pan and bake for 25 minutes or until light brown. |
| 7. | This cookie keeps well at room temperature or can be frozen. Baking a month ahead of time improves the flavour. |
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