SCOTCH TEA COOKIES 1964
From Billie Reid
1/2 cup cornstarch
1/2 cup confectioner's sugar
1 cup sifted flour
3/4 cup butter
Sift cornstarch, sugar and flour into mixing bowl.
Mix in butter to form soft dough.
Shape dough into 1 inch balls.
Place on ungreased cookie sheet 2" apart. Flatten slightly.
Bake in 300 oven for 20 minutes or until edges brown slightly.
Makes 3 dozen.
VARIATIONS:
1.Roll balls of dough in finely chopped nuts.
Make a depression in center of flattened ball and bake. Then fill with jelly.
2.Form dough into logs 1/2 inch thick by 3 inches long - leave cut or shape into crescents.
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