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Mother's Cookie W2M

Finished in about 20 minutes | Yields 4 to 6 servings
My mother was a traditional, Jewish mother in style and habit.
Nothing she made except these cookies was memorable.


ELI’S MOTHERS BEST COOKIES

¾ LB UNSALTED BUTTER
1 CUP SUGAR (PLUS EXTRA FOR SPRINKLING)
1 TEASPOON VANILLA EXTRACT
3 ½ CUPS ALL PURPOSE FLOUR
¼ TEASPOON SALT

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PREHEAT THE OVEN TO 350 DEGREES

 

IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH A PADDLE MIC THE BUTTER AND 1 CUP OF SUGAR TOGETHER UNTIL JUST COMBINED

ADD THE VANILLA

SIFT THE FLOUR AND SALT

ADD THE FLOUR AND SALT TO THE BUTTER MIXTURE

MIX ON LOW SPED UNTIL THE DOUGH STARTS TO COME TOGETHER

TURN IT OUT ONTO A FLOURED SURFACE AND SHAPE IT INTO A FLAT DISK

            ABOUT 1” THICK

WRAP IT IN SARAN WRAP AND CHILL FOR 30 MINUTES

 

ROLL THE DOUGH OUT TO LESS THEN 1/2” THICK

CUT IT WITH COOKIE CUTTERS.

ELI’S MOTHER ALWAYS PUNCHED OUT THE COOKIES WITH A JUICE GLASS, BUT YOU CAN USE WHAT EVER SHAPE YOU WANT

PLACE THE SHAPES ON AN UNGREASED COOKIE SHEET AND SPRINKLE   

WITH SUGAR

BAKE 20-25 MINUTES UNTIL THE EDGE JUST BEGINS TO SHOW COLOR

 

COOL TO ROOM TEMPERATURE

 

These keep well in an airtight container.


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