Cookies, Butter 

Easy to make perfectly crispy cookies with a rich buttery taste.

In mixer bowl with wire whips beat:
2 lb soft unsalted butter
1 lb brown sugar
until light and fluffy.

Switch to dough hook.
Measure and mix together:
1 t salt
40 oz (8 c) whole wheat pastry flour
Stir into butter mixture (using dough hook) just until mixed. Do not overmix.

Scoop onto ungreased cookie sheets, flatten slightly, and bake about 15 minutes at *350.  Remove to racks to cool.

Cookbook Home | About | Search