DOUBLE                    SINGLE

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!

Have fun!!