Saturday, August 22, 2009


This recipe was found on an old newspaper clipping. Can you remember having an ice box instead of a refrigerator? Oh-Oh, I can!

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup shelled, chopped pistachios

In a medium mixing bowl, cream butter and sugar. Add vanilla and egg, blending until smooth. Combine the flour and baking powder; add to the creamed mixture. Stir in pistachios. Shape the dough into two rolls a little over an inch each in diameter. Wrap in waxed paper* and chill thoroughly in the ice box.

When ready to bake, cut rolls into 1/4-inch thick slices and place on very lighted greased cookie sheets. Bake at 400 degrees for 6 to 7 minutes or until barely brown on edges. Makes about six dozen.

Tip: Dough can be refrigerated up to one week. Slice and bake as needed.

*In today's modern kitchens, plastic wrap would work better than waxed paper.

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