Rose Tree Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| 1 1/4 teaspoons baking soda, dissolved in 2 teaspoons hot water | ||
| Vanilla | 2 Teaspoon | |
| Flour | 2 1/2 Cup (16 tbs), sifted | |
Directions
Cream butter and sugar until fluffy and white (about 10 minutes with an electric mixer at low speed).
Beat in egg, then soda mixture and vanilla.
Work in flour slowly.
Divide dough in half and spoon each onto a large sheet of wax paper; flatten into large circles or rectangles about 1" thick, wrap, and chill 1-2 hours until firm enough to roll but not brittle.
When you're ready to roll dough, preheat oven to 375° F.
Roll about 1/4 of each package at a time between 2 sheets of wax paper.
Cut with a 2 1/2"-3" round cutter, chill 5-10 minutes more so circles can be lifted off paper easily, then space 1 1/2" apart on an ungreased baking sheet.
Bake cookies 5-7 minutes until pale tan, cool on sheet about 1 minute, then lift to wire rack to cool.
Store airtight.
Beat in egg, then soda mixture and vanilla.
Work in flour slowly.
Divide dough in half and spoon each onto a large sheet of wax paper; flatten into large circles or rectangles about 1" thick, wrap, and chill 1-2 hours until firm enough to roll but not brittle.
When you're ready to roll dough, preheat oven to 375° F.
Roll about 1/4 of each package at a time between 2 sheets of wax paper.
Cut with a 2 1/2"-3" round cutter, chill 5-10 minutes more so circles can be lifted off paper easily, then space 1 1/2" apart on an ungreased baking sheet.
Bake cookies 5-7 minutes until pale tan, cool on sheet about 1 minute, then lift to wire rack to cool.
Store airtight.
Chef
