2 sticks/1 c. 1 stick or 1/2 c. Unsalted Butter
2 cups 1 cup Granulated Sugar
Cream together until blended.
2 eggs 1 egg Eggs
1/4 cup 2 Tablespoons Frangelico Liqueur (or brandy). The hazelnut liqueur is delicious!
1 tsp. 1/2 tsp. Vanilla
Add each and blend.
4 c. 2 c. All purpose white flour, sifted
1/2 tsp. 1/4 tsp. Salt
1 tsp. 1/2 tsp. Baking Powder
Sift together. Add to the above blended ingredients ~ just until blended.
Refrigerate. Roll dough after well chilled.
At 1/4″ thick, it makes about 20 large cookies/batch. I always make a double batch!
Bake 345 degrees. I bake for 8 minutes, then turn the sheets. Watch carefully after that, checking every 1 to 2 minutes. You know your oven best!
I have made this recipe for decades! It works so well to roll and re-roll the dough . . . perfect for little fingers helping!