Recipe(tried): Sugar Fairy Drop Cookies and Butter Cookies

These are two that might be close to what you are looking for....

SUGAR FAIRY DROP COOKIES

1 cup white sugar
1 cup powdered sugar
1 cup butter
1 cup vegetable oil
2 eggs, beaten
1 tsp. almond extract
4 1/2 cups plus 2 Tbsp. flour
1 tsp. salt
1 tsp. soda
1 tsp. cream of tartar

Cream sugars and butter; add eggs and beat well. Add
sifted dry ingredients; mix well. Add flavoring; chill.

Roll into balls; press down with bottom of glass of glass or fork.

Bake on cookie sheet at 375 degrees for 12 minutes. Sprinkle with sugar or frost when cool.

BUTTER COOKIES
Makes about 100 cookies

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla

Into a bowl sift together flour, salt, and baking powder.

In a large bowl with an electric mixer beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg and vanilla and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.

Divide dough between 2 large sheets of wax paper and form each half into a 10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Preheat oven to 375F and lightly butter a baking sheet.

Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool. Cookies may be kept in an airtight container at room temperature 5 days.

Gourmet
February 1999