Related: Check out four more vintage cookie recipes!
These are lacy wonders that my wife loves with morning coffee and that I love with anything, any time of day. Aunt Nancy would make red-, green-, and cinnamon-sugar-dusted. We made four colors last year — red, green, blue, and yellow — because we ended up with a too-fancy container of decorating sugar and thought, Well, why not? For years, I did the egg-white wash on the bottom of a glass to press out the cookies before baking, but finally, last year, I took to just mashing them with my fingers — and you almost couldn’t tell. They stick to the glass. Using the glass is a misery. I’ll never use the glass again.
Yield: About 3 dozen cookies.
½ pound butter
1 cup sugar
1 egg yolk
1¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
Cream butter and sugar; mix in other ingredients. Using about ¾ teaspoon of batter, shape into balls, and place about 2 inches apart on ungreased cookie sheets. Slightly beat egg white, dip bottom of a glass into it, and flatten each. Sprinkle with cinnamon sugar or colored sugar. Bake at 325° for 10 to 12 minutes.
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