|
|
Instructions |
|
|
|
Sift together flour and salt; set aside. Cream
butter and sugar until light and fluffy; add
vanilla. Slowly mix in flour, 1/2 c. at a time,
until just blended. Chill dough for 1 to 2 hours.
|
|
|
|
Preheat oven to 325F. Meanwhile, quickly shape dough
into 1-in. balls, and space them 2 inches apart on
ungreased baking sheets. Make a deep thumbprint in
the center of each; fill with preferred jam or
chocolate.
|
|
|
|
Bake for 15 minutes, or until cookies are the color
of pale sand. Transfer to wire cooling racks.
|
|
|
|
When cooled, dust with powdered sugar. Pack in tins
for gifts or serve to holiday guests.
|
|
|
|
Originally Submitted
12/29/2013
|
