Prep Time
15 minBake Time
25 minYield
36-40 cookiesRating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 2 cups butter | |
| 1 cup brown sugar | |
| 1/2 tsp. vanilla | |
| 4 cupes ROGERS NO ADDITIVE or ALL PURPOSE FLOUR |
The flavour intensifies with each day
| 1. | Preheat oven to 275°F (135°C). |
| 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 rectangles (or shape of choice) 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 |
| 8. | |
| 9. | |
| 10. |
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