Published by Tupperware in the early 1960s.
- 1 cup sugar
- 1/2 cup margarine
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine flour, baking powder and salt.
- Whisk to mix well.
- In a small saucepan, melt butter and add sugar stirring until the mixture thins.
- Add the butter and sugar mixture to the mixing bowl.
- Mix the dough with a fork.
- In a small bowl or custard cup, beat the egg and add the vanilla.
- Add this mixture to the dough.
- Mix dough by hand or fork until you can form a ball.
- Lightly flour your rolling pin.
- Roll doug out on a lightly floured pastry sheet or countertop – do not roll too thin!
- If dough cracks and looks dry, you may beat another egg and drizzle a little of it onto the dough. Be careful. Too much will make the dough sticky.
- If the dough is too hot, let cool before attempting to roll out.
- Cookie cutters need to be dipped in flour before EACH use.
- Keep your rolling pin and work surface lightly floured while working the dough.
- Bake cookies at 400 degrees for 8 to 10 minutes.
- Let the cookies set onthe sheet until they can be removed without breaking – they need to be warm when you remove them.
- Place them in a sealed tupperware container until cool enough to frost. – The warm cookies sealed in teh container will keep them moist instead of hard.