Prep 30 mins
Cook 15 mins
This recipe is passed down to all of the girls in our family, I think maybe in the womb??? We have adjusted it over the years to reflect current measures and methods for baking. It is a very delicate dough, so is perfectly suited to making in a cool kitchen. This is the kind of cookie you like to have with a nice strong cuppa when you finally get a moment to yourself. My Mom used to hide a little cache of these in the freezer just for those few and far between moments.
- 1 cup butter, only just at room temperature
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 cup confectioners' sugar
- 2 -2 1⁄4 cups sifted flour
- 1⁄4 cup confectioners' sugar (for dusting)
- Heat oven to 350 degrees F.
- Lightly rub a stick of butter over a large cookie sheet.
- Cream butter, sugar, vanilla and salt together.
- Making sure flour is sifted, add the first 2 cups slowly. Another 1/4 cup may be added if the weather is damp or the dough seems extremely soft. This is supposed to be a very soft dough, so use extra flour sparingly.
- Using a heaping teaspoonful, form into a ball. Take care not to roll them too much in your hands, so the dough doesn't become "tough".
- Place cookies about two inches apart on the sheet. Flatten slightly with a glass dipped in powdered sugar.
- Bake for 12 to 15 minutes, or just until the edges begin to brown.
- Yield depends on how "heaping" your teaspoons are!