Cream and Cookie Recipe
From: Elizabeth Osborn
Date: 1/14/00
3 c flour
1-1/2 tsp baking powder
1/2 tsp salt
1 c butter (you can substitute real margarine if you must, but do not substitute "spread"
which many margarines changed to, as the water content is much higher and will ruin your cookies.)
1 c sugar
1 egg
1/4 c Devon double cream or heavy cream
1-1/4 tsp vanilla extract or vanilla powder
Oven to 350 degrees F. I use parchment on my baking sheets, but they can be lightly greased instead.
Sift flour, baking powder, (vanilla powder) and salt. Cream butter and sugar together, add egg. On low speed, add half the dry
ingredients, then the cream (and vanilla extract), then the other half of the dry ingredients.
Divide dough in half, wrap in plastic wrap, refrigerate for at least 30 minutes (to overnight).
On a lightly floured surface, roll out to 1/4 inch thick. Try to keep it from sticking to the surface, adding more flour as necessary. Cut
out cookies. Bake for 10-12 minutes until just set but not browned at the edges.
These cookies are based on the recipe in the book "The Art of the Cookie" by Jann Johnson, but I don'tbother making them fancy - the
crumbgrabbers and I like them just fine this way ;-).