Heavenly light , crispy-thin cookies that melt in your mouth. If the
dough is rolled out between plastic wrap, you can instantly become an
expert at rolled cookies. They're so delicate and crisp when done this
way. I've never tried to frost them; they may be too fragile for that.
These cookies may be baked and frozen in a rigid container. Cook time
is for baking 1 1/2 dozen cookies at a time.
— Nov 5, 2003
| 1. |
Preheat oven to 375°. |
| 2. |
Cream confectioners' sugar and butter; beat in egg, vanilla and
almond extract; sift together the flour, baking soda and cream of
tartar; add to creamed mixture and mix well. |
| 3. |
Divide the dough and place a bit (1/6th to 1/8th of the dough) on
one half of a long sheet of plastic wrap; fold the other half of the
plastic over the top of the dough and roll out thinly, about 1/8". |
| 4. |
Place the resulting"sandwich" on a cookie sheet and put in freezer
until firm; by the time you finish rolling out the rest of the dough
between pieces of plastic wrap, the first one into the freezer will
be cold enough to cut cookies out of. |
| 5. |
Remove chilled dough from freezer; remove plastic wrap, placing
dough on lightly floured surface; cut cookies into desired shapes
and place on ungreased baking sheets; sprinkle with granulated
sugar; bake 7-8 minutes or until very lightly browned; cool on wire
racks. |
| 6. |
Reroll scraps inside the same pieces of plastic wrap, replace in
freezer and continue until all the dough has been used. |
| 7. |
If, at any time, dough becomes difficult to work, simply rechill in
freezer. |
|