Preparation info
Yield:
24
Baton-shaped cookies, each measuring 3 inches long by ¾ inch wide, by ⅓ inch thick, two per serving
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Ingredients
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Method
- Sift the dry ingredients together and set aside.
- In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter until light and fluffy.
- Add the sugar and mix to blend, scraping the bottom and sides of the bowl to ensure that the mixture is well blended.
- Add the egg and mix again until the mixture is emulsified, scrapin
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