Ingredients
- 1 sugar for rolling
- 230 gr butter
- 220 gr all purpose flour
- 6 gr sugar
- 4 gr vanilla
balls in sugar. Flatten with cookie stamp or bottom of a glass. Put onto ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20 minutes. This dough needs no chilling, rolling or cutting. It is easily doubled. Honorable mention went to Agnes Da Costa of Chicago. from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989 ----
