| 1 cup Butter, softened | | 12 cup Plus 1 1/2 tb sugar | | 1 3/4 cup All-purpose flour | | 1 tsp Vanilla | | Sugar for rolling |
| | Preparation Time: 15 minutes | | Baking Time: 17 to 20 minutes per batch | | 1. Heat oven to 300 degrees. Cream butter and sugar. Add flour , a little at a time, then vanilla . Stir until blended. | | 2. Roll dough into small balls the size of a walnut , then roll the balls in sugar. Flatten with cookie stamp or bottom of a glass. Put onto ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20 minutes. | | This dough needs no chilling, rolling or cutting. It is easily doubled. Honorable mention went to Agnes Da Costa of Chicago. |
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