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- 1 cup oleo (80 percent vegetable oil margarine) or butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg white, lightly beaten
- Colored sugar or colored nonpareils
1. In a large bowl, beat oleo with an electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.
2. In a medium bowl, combine flour, baking powder, and salt. Stir the flour mixture into the oleo mixture. Divide dough in half.* Shape each portion of dough into a 12-inch-long roll (about 1-1/2 inches in diameter). Wrap in plastic wrap and chill for 3 to 4 hours or until dough is firm enough to slice.
3. Preheat oven to 375 degrees F. Brush chilled logs with beaten egg white, then roll in colored sugar or nonpareils to coat.** Cut rolls into 1/3-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 6 to 7 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 64 cookies.
- Instead of rolling dough into logs, cover each dough half and chill for 3 to 4 hours or until easy to handle. On a lightly floured surface, roll half the dough at a time to 14 inch thick. Continue to chill remaining dough. Using 2-1/2- to 3-inch cookie cutters, cut into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet. If desired, sprinkle cutouts with colored sugar and bake as above. Makes about 48 cookies.
- For frosted cookies, prepare cookies as directed above, except don't roll or sprinkle with sugar before baking. Bake and cool cookies as directed. Frost cookies with purchased or homemade frosting.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.