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A blog devoted to tasty morsels and lip-smacking bits. Purrrrrr...
Monday, June 13, 2016
Monday, June 6, 2016
Ice Cream Cookies
This is going back...way back...old school.
1 lb butter, softened
2 c sugar
1 tbsp vanilla
1 egg
5 c flour
Preheat oven to 350 degrees. Cream butter and sugar together. Add vanilla and egg. Add flour, one cup at a time, until all incorporated. Using a #60 disher (a little less than a tablespoon), scoop dough onto ungreased cookie sheet (a flat cookie sheet can accommodate 20-23 cookies). Flatten to 1/4" thickness with the bottom of a drinking glass (use parchment paper between dough and glass). Bake for 13 minutes, rotating cookie sheet once. Remove to a cooling rack to cool completely before storing in an airtight container. For slightly larger cookies, use a #50 disher and bake for 15 minutes, rotating cookie sheet once.
Ice Cream Cookies
1 lb butter, softened
2 c sugar
1 tbsp vanilla
1 egg
5 c flour
Preheat oven to 350 degrees. Cream butter and sugar together. Add vanilla and egg. Add flour, one cup at a time, until all incorporated. Using a #60 disher (a little less than a tablespoon), scoop dough onto ungreased cookie sheet (a flat cookie sheet can accommodate 20-23 cookies). Flatten to 1/4" thickness with the bottom of a drinking glass (use parchment paper between dough and glass). Bake for 13 minutes, rotating cookie sheet once. Remove to a cooling rack to cool completely before storing in an airtight container. For slightly larger cookies, use a #50 disher and bake for 15 minutes, rotating cookie sheet once.
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