1/2 c Butter
1/2 c Margarine
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1 ts Vanilla
1/2 ts Salt
2 ts Cream of tartar
1 ts Baking soda
2 1/4 c Flour; sifted
375 ? F / 10-12 minutes
1. Cream butter and sugar; add egg, vanilla, salt, cream tartar, and baking
soda. Mix well.
2. Add flour. Refrigerate for 1/2 hour or more. Shape in small balls, roll
in granulated sugar, and place on greased cooky sheet.
3. Press balls flat, using the bottom of a smooth glass or jar. Rub bottom
of glass or jar with shortening; then dip in sugar and press cookies
gently.
4. These cookies spread, so don’t put them too close together on the cooky
sheet. Bake.
5. For further flavor variation and 1/2 cup of chocolate morsels to 1/4 of
a single recipe.
NOTES : “An easy all-purpose sugar cooky. It too can be varied with the
addition of chopped nuts or of cocoa for chocolate-flavored cookies. I
usually make a double batch, take out half the dough, and then add cocoa to
the other half, making 2 different kinds of cookies at one time.”
(Charlotte Erickson, author)
Yields
12 servings