|
|
Instructions |
|
|
|
Using mixer, cream brown sugar and oil.
Add beaten eggs and vanilla.
Sift flour with the baking power and baking soda.
Gradually add 3 cups of flour mixture to the bowl. This will
make as stiff a dough as the mixer can handle.
|
|
|
|
Add the 4th cup of flour by hand and by kneading it in on a floured board.
(It may require a little more flour to make the dough stiff enough to handle
and shape into long rolls. – I prefer to chill the dough to make it easy to handle
rather than add more flour. )
|
|
|
|
Divide the dough into 2 portions, place on a board and pat and shape
each portion into rolls that are 2 in. wide by ½ in. deep and flat and smooth on top.
|
|
|
|
Let stand for 1 or more hours. Then cut across the rolls making cookies about ½ inch wide and place cookies on greased cookie sheet, each piece on its cut side down,
leaving space between the pieces.
|
|
|
| Serving
Suggestions |
|
|
Bake at 350 F. for 10-12 mins. Cookies should be golden brown
|
|
|
Originally Submitted
7/12/2009
|
