Contributed by Diane S.
Christine King, Silver Spring
"These delicious cookies melt in your mouth, look like shimmering
snowflakes, plus they freeze well."
Makes about 8 dozen
1 cup butter or margarine
1 cup confectioners' sugar
1 cup granulated sugar plus additional for rolling and baking
1 cup vegetable oil
1 teaspoon lemon extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Cream butter, sugars and oil in large bowl. Add eggs and lemon extract, and
set aside. Mix together flour, baking soda, cream of tartar and salt.
Stir dry mixture into wet mixture. Form balls the size of a quarter. Roll
balls in additional granulated sugar. Place on cookie sheet. Flatten with a
flat-bottomed glass or jar about 3 inches in diameter. Dip the glass in
sugar between cookies to keep dough from sticking to the glass. Find a vase
or other cut-crystal container that has a pretty design on the bottom.
Press the crystal design onto the flattened dough to make an indentation.
Do not press crystal through to the cookie sheet. Remember to dip crystal
into sugar between cookies to prevent sticking.
Bake at 375 degrees for 8-10 minutes. Do not over-bake. Edges of cookies
should not be obviously brown.
September 98 Recipes