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3 1/4 pounds butter
2 1/4 pounds sugar
3 cups heavy cream
2 1/4 pounds all purpose flour
1 tablespoon salt (or more, to taste)
2 1/4 pounds cake flour
6 tablespoons baking powder
1/4 cup vanilla (or more, to taste)
lemon or orange flavoring (to taste)

Beat together butter and sugar until light and fluffy. Gradually add cream mixed with vanilla.

Stir together dry ingredients until well mixed. Add to butter mixture. To avoid tough cookies, mix for as little time as possible after the flour has been added.

Grated lemon or orange rind or extracts or pure orange or lemon oils can be added; taste and adjust amounts until dough is well flavored adding more flavorings and/or salt as needed. Chopped nuts can be added to dough or sprinkled over the top before baking. Adjust dry dough by adding more cream; damp dough by adding more cake flour. Drop cookies can be made by adding more cream; cut-out cookies may require more flour than cookies rolled into a ball and pressed onto sheet (roll in confectioners sugar after baking). Cookies may be decorated before or after baking.

Refrigerate for 2 hours.

Form cookies and arrange on parchment-lined baking sheet leaving 1-inch between cookies to allow for spreading.

Bake in a preheated 375F oven for 8-12 minutes, depending upon size of cookies.

Yield: About 175.

Cookies may be crumbled in a food processor after baking and mixed with melted butter and optionally ground nuts, flavored with cinnamon or ginger and pressed into the bottom of a pie tin to make a no-bake pie crust. Dough may be wrapped up well in small batches and frozen before baking. Cookies may be frozen after being baked.
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