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| FRENCH BUTTER CREAM COOKIES | |
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1/2 c. butter 1/2 c. shortening 1 1/2 c. sifted powdered sugar 1/4 tsp. salt 1 tsp. vanilla 1 egg 2 c. sifted flour 1 tsp. baking soda 1 tsp. cream of tartar Cream butter and shortening. Add powdered sugar gradually, continuing to cream. Add salt, vanilla, and egg. Beat thoroughly. Add flour, soda and cream of tartar. Mix well, chill at least 10 minutes. Form into 1/2 inch balls, flatten with a fork on a cookie sheet. Bake in moderate oven at 350 degrees for 13 minutes. Cool slightly before removing from cookie sheet. Yield: 80 cookies 2 inches in diameter. | |
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recipe reviews #193506
Angela Robinson (United States) says:
I made this exact recipe from my 1955 Swift & Company Cooky Recipes Book! They are delicious! I had to use lard instead of shortening and I only had maybe 1/4 teaspoon of vanilla left, the batter tasted very flat at that point, so I added 1 1/2 cups granulated sugar, 2 tablespoons of melted and cooled butter, if the dough sticks to your fork when pressing down, I pressed fork into powdered sugar first. These are the best cookies ever! Light, crispy, buttery sugar cookie. Excellent
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