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This was found in an old magazine that I had.
1 cup (2 sticks) margarine
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
Beat margarine and sugar until light and fluffy. Blend in egg and vanilla.
Add combined flour, soda and cream of tartar; mix well.
Divide dough into thirds; flatten each third to 1-inch thickness. Wrap in plastic wrap. Refrigerate overnight.
Heat oven to 350 degrees.
On lightly floured surface, roll one third of dough to 1/8-inch thickness; cut into desired Hanukkah shapes with 2-inch cookie cutters. Place on ungreased cookie sheet.
Repeat with remaining dough.
Bake 7 to 8 minutes or until bottoms are light golden brown. (Cookies should be pale on top) Cool on wire rack. Decorate with Icing.
Makes about 6 dozen.
Note: Cookies may be frozen for up to 2 months before frosting if desired.
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