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Yield 48

Ingredient                                                           Measure

1 lb         BUTTER, SOFTENED                               2 cups (4 sticks)
9 oz.       SUGAR, GRANULATED                            1 ⅓ cups
1 ½ lbs   FLOUR, WHEAT, GENERAL PURPOSE         5 ⅔ cups

Method:

  1. Place butter in mixer bowl; beat at medium speed until creamy. Gradually add sugar; continue beating until light and fluffy, about 5 minutes. Add flour, mix until blended.
  2. Divide dough into 2 pieces, about 460 grams each. Form into rolls; chill and slice each roll into 24 pieces. Each piece weighs about 1 oz (28 grams).
  3. Place on ungreased sheet pans.
  4. Bake at 350 F. for 18 minutes or until cookies are firm but not browned.