Yield: About 100 very thin 2-inch cookies
- 1-1/2 cups sugar
- 1 cup butter
- 2 beaten eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 4 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Cream butter and sugar, then beat in eggs, cream, and vanilla. Mix flour, baking powder, and salt and stir in. Chill. Roll out real thin. Cut out shapes. Sprinkle with some more sugar. Place on lightly buttered baking sheets and bake until light brown, about 12 to 15 minutes at 350 degrees F.
The Yankee Cook agrees: these cookies are delicious -- but she found the soft dough difficult to roll, even after chilling. So she tried putting some of it through a cookie press. Worked great. Then, being unfond of a lot of fuss, she re-chilled the remaining dough, formed two logs, and made refrigerator cookies.